When it was just my husband and I living in Lake Tahoe, I use to make a different version of this recipe quite often in the winter since it was such a nice comfort food to warm you up from being out in the snow. But being Chicken and Gluten intolerant – I have changed the recipe up and literally have reinvented it. My oldest son said the biscuits were 1000 times delicious – So I guess I did something right!
Gluten Free Turkey and Biscuit Casserole
1/4 cup butter
2 cloves garlic, minced
1 cup chopped onion
2 celery stalks, chopped
2 Carrots, cubed
8 ounce can of sliced mushrooms
1/2 cup gluten free flour
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon dried basil
Ground cracked black pepper to taste
4 cups turkey broth
3/4 cups frozen peas
20 ounce Boneless, Skinless Turkey Tenderloin, cooked and cubed
1-1/3 cup gluten free baking mix ( I used Gluten Free Bisquick )
2 teaspoons dried basil
1/3 – 2/3 cup heavy whipping cream
1. Preheat oven to 350º F.
2. In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, mushrooms and carrots in butter until tender. Mix in the flour, sugar, salt, dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in turkey. Transfer mixture to the prepared baking dish.
3. In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in 1/3 cup cream to form a dough more cream if needed. Between two pieces of parchment paper, roll out dough to about 1/2”. Using a Biscuit cutter cut out Biscuits.
5. Bake in the oven for 20 minutes. Cover with foil, and bake for 10 more minutes.