- 20 Minutes
- 35 minutes
- Preheat the oven to 400°F. Grease a 9x13 baking dish. Set aside.
Heat the olive oil in a large sauté pan over medium heat. Add the onion, carrots, celery and sweet potato and sauté for 5 minutes until the vegetables are softened. Add the garlic and corn and continue cooking for 3 additional minutes until the corn is heated through. Season with salt and pepper.
- Transfer the vegetables to a large bowl and add the turkey. Mix to combine.
In the same sauté pan, melt the butter over medium heat. Whisk in the flour and mix for 1 minute. Season with the salt and pepper. Slowly whisk in the chicken broth until smooth and cook until thickened, about 5 minutes. Season with the salt and pepper and whisk in the thyme. Pour the gravy into the turkey mixture and mix to combine. Transfer to the prepared baking dish.
For the stuffing biscuits, mix together the biscuit mix, stuffing mix, scallions, diced celery stalk and thyme until combined. Add the buttermilk and mix until just combined. Form into 12 biscuits and place atop the turkey casserole.
- Bake for 15-20 minutes or until the filling is bubbly and the biscuits are golden brown. Allow to cool 10 minutes before serving.
Recipe Tip: For roasted turkey, place a bone-in, skin-on turkey breast on a roasting rack in a roasting pan. Pat the skin dry and brush with olive oil or softened unsalted butter. Season with a generous amount of salt and pepper. Roast in a 350°F oven for about 20 minutes per pound or until the internal temperature reaches 165°F.