Cozy Turkey and Wild Mushroom Biscuit Bake

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes
• Cook Time: 40–45 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 3 tbsp unsalted butter + 1 tbsp olive oil (for sautéing)
• 1 onion, 2 carrots, 2 celery ribs, 3 cloves garlic (all finely chopped)
• 12 oz mixed wild mushrooms, sliced
• Salt, black pepper, thyme, rosemary, sage (to taste)
• 1/4 cup dry white wine (or extra broth)
• 4 tbsp unsalted butter + 1/3 cup all-purpose flour (for roux)
• 2 3/4 cups low-sodium chicken or turkey broth, warmed
• 1/2 cup heavy cream
• 3 cups cooked turkey, cubed or shredded (about 1 lb)
• 1 cup frozen peas, thawed; 1 tbsp Dijon; 1 tbsp soy sauce or Worcestershire
• 2 tbsp chopped fresh parsley; 1–2 tsp lemon juice
• For biscuit topping: 2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, 3/4 tsp salt, 1 tsp sugar, 6 tbsp cold butter, 3/4–1 cup cold buttermilk
• Optional puff pastry swap: 1 sheet puff pastry, thawed but cold; 1 egg for wash

Do This

• 1. Preheat oven to 400°F (200°C). Grease a 12-inch oven-safe skillet or 9×13-inch baking dish.
• 2. Sauté onion, carrots, and celery in butter and oil until softened. Add garlic, mushrooms, herbs, salt, and pepper; cook until mushrooms are browned and most liquid is gone.
• 3. Deglaze with wine. Add 4 tbsp butter, melt, then stir in flour to make a roux. Cook 1–2 minutes. Slowly whisk in warm broth, then cream; simmer until thick and velvety.
• 4. Stir in turkey, peas, Dijon, soy/Worcestershire, parsley, and lemon juice. Taste and adjust seasoning. Spread evenly in skillet or baking dish.
• 5. For biscuits: quickly mix biscuit dry ingredients with cold butter, then stir in buttermilk just until a soft dough forms. Scoop or drop 8–10 mounds over filling. For puff pastry: lay sheet over top, trim, and cut steam vents.
• 6. Brush topping with egg wash if using. Bake 22–28 minutes until biscuits or pastry are deep golden and filling is bubbling at edges.
• 7. Let rest 10–15 minutes before serving so the gravy thickens slightly. Serve hot and enjoy.

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Why You’ll Love This Recipe

• It turns simple cooked turkey into a cozy, cabin-style bake swimming in rich wild mushroom gravy.
• The golden biscuit or puff pastry top gives you all the comfort of a pot pie without the fuss of a bottom crust.
• Uses everyday pantry staples with just a few special ingredients (mushrooms, herbs) for big flavor.
• Perfect for using leftover roast turkey after the holidays or a rotisserie chicken on a busy weeknight.

Grocery List

• Produce: 1 yellow onion, 2 carrots, 2 celery ribs, 3 cloves garlic, 12 oz mixed wild mushrooms (cremini, shiitake, oyster, etc.), 1 lemon, fresh thyme, fresh rosemary, fresh parsley
• Dairy: Unsalted butter, heavy cream, buttermilk, 1 egg (for egg wash, optional)
• Pantry: Olive oil, all-purpose flour, baking powder, baking soda, sugar, kosher salt, black pepper, dried sage (optional), dry white wine (or extra broth), low-sodium chicken or turkey broth, Dijon mustard, soy sauce or Worcestershire sauce, frozen peas, puff pastry sheet (optional, if not making biscuits)

Full Ingredients

Turkey and Wild Mushroom Gravy Filling

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 medium carrots, diced small (about 1 cup)
• 2 celery ribs, diced small (about 3/4 cup)
• 3 cloves garlic, minced
• 12 ounces mixed wild mushrooms (such as cremini, shiitake, oyster, or chanterelle), cleaned and sliced
• 1 teaspoon kosher salt, divided (plus more to taste)
• 1/2 teaspoon freshly ground black pepper, divided (plus more to taste)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 teaspoon fresh rosemary, finely minced (or 1/2 teaspoon dried rosemary, crushed)
• 1/4 teaspoon ground sage (optional, for a more Thanksgiving-style flavor)
• 1/4 cup dry white wine (or use extra broth if you prefer to skip the wine)
• 4 tablespoons unsalted butter (for the roux)
• 1/3 cup all-purpose flour
• 2 3/4 cups low-sodium chicken or turkey broth, warmed
• 1/2 cup heavy cream
• 3 cups cooked turkey, cubed or shredded (about 1 pound; a mix of dark and white meat is ideal)
• 1 cup frozen peas, thawed
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce or Worcestershire sauce
• 2 tablespoons chopped fresh parsley
• 1–2 teaspoons fresh lemon juice, to brighten

Buttermilk Biscuit Topping (Primary Option)

• 2 cups all-purpose flour (about 240 g)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 6 tablespoons cold unsalted butter, cut into small cubes
• 3/4–1 cup cold buttermilk (start with 3/4 cup, add more a tablespoon at a time as needed)
• 1 large egg, beaten with 1 tablespoon milk or cream (optional, for egg wash)

Puff Pastry Topping (Easy Alternative)

• 1 sheet frozen puff pastry, thawed but still cold
• 1 large egg, beaten with 1 tablespoon water (for egg wash)

For Serving (Optional)

• Extra chopped fresh parsley, for garnish
• Freshly ground black pepper

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your baking dish

Preheat your oven to 400°F (200°C). Place a rack in the center of the oven so the topping browns evenly.

Lightly grease a 12-inch oven-safe skillet (cast iron is perfect for that rustic cabin feel) or a 9×13-inch baking dish with a little butter or oil. Set aside. If your skillet is oven-safe, you can cook the filling right in it and bake in the same pan for easier cleanup.

Step 2: Sauté the vegetables and wild mushrooms

In a large skillet (or your cast iron if oven-safe), heat 3 tablespoons butter and 1 tablespoon olive oil over medium heat until the butter is melted and foamy.

Add the onion, carrots, and celery. Sprinkle with about 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, for 6–8 minutes, until the vegetables soften and the onion turns translucent.

Stir in the garlic and cook for 30 seconds, just until fragrant. Add the sliced mushrooms, thyme, rosemary, and sage (if using). Cook, stirring often, for 8–10 minutes. The mushrooms will release liquid, then eventually brown. Continue cooking until most of the liquid has evaporated and the mushrooms have some golden edges. This deep browning builds flavor in your gravy.

Step 3: Deglaze and build the roux

Pour in the 1/4 cup white wine (or extra broth), scraping the bottom of the pan with a wooden spoon to release any browned bits. Let it simmer for 1–2 minutes until reduced by about half.

Reduce the heat to medium-low. Add the remaining 4 tablespoons butter to the pan. Once melted, sprinkle in the 1/3 cup flour. Stir continuously, coating the vegetables and mushrooms with the flour-butter mixture. Cook this roux for 1–2 minutes, stirring, to remove the raw flour taste. It should look thick and pasty but not browned.

Step 4: Turn the roux into silky mushroom gravy

Gradually pour in the warm broth, about 1/2 cup at a time, whisking or stirring well after each addition to avoid lumps. At first it will be very thick; it will smooth out as you add more liquid. Once all the broth is added, pour in the heavy cream.

Increase the heat to bring the mixture to a gentle simmer. Cook for 5–7 minutes, stirring frequently, until the gravy is glossy and thick enough to coat the back of a spoon. Stir in the Dijon mustard and soy sauce or Worcestershire, which add depth and savoriness.

Taste and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste. Remember that the turkey and biscuit topping may also contain salt, so season gradually.

Step 5: Add the turkey and finishing touches

Turn the heat to low. Stir in the cooked turkey, peas, and chopped parsley. Simmer gently for 2–3 minutes to warm the turkey through and let the flavors mingle.

Turn off the heat and add 1–2 teaspoons lemon juice, tasting as you go. The lemon will not make it sour; it simply brightens the rich gravy so it does not taste heavy.

If your skillet is oven-safe and large enough, you can bake directly in it. Otherwise, transfer the hot filling to your prepared baking dish, spreading it into an even layer.

Step 6: Make the biscuit topping (or prep puff pastry)

For the buttermilk biscuits: In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the cold cubed butter. Using your fingertips or a pastry cutter, quickly work the butter into the flour until you have pea-sized bits throughout. A few larger flakes are fine; these help create flakiness.

Pour in 3/4 cup cold buttermilk and gently stir with a fork just until a shaggy dough comes together. If it looks very dry or floury at the bottom, add more buttermilk 1 tablespoon at a time until it forms a soft, slightly sticky dough. Do not overmix, or the biscuits will be tough.

Use a large spoon or scoop to drop 8–10 mounds of dough evenly over the hot filling, leaving small gaps so steam can escape. No need to make them perfect; a rustic, craggy top browns beautifully.

If you like a glossy, deeply golden top, brush the biscuits lightly with the beaten egg wash.

For puff pastry (alternative): On a lightly floured surface, roll the thawed but cold puff pastry just large enough to cover your skillet or baking dish. Drape it over the hot filling, tucking or trimming the edges as needed. Cut a few small slits in the top for steam vents and brush with egg wash.

Step 7: Bake until golden and bubbling

Place the pan or baking dish on a rimmed baking sheet (to catch any drips) and transfer to the preheated 400°F (200°C) oven.

Bake for 22–28 minutes, or until:

• The biscuit or puff pastry topping is deep golden brown, and
• The filling is bubbling vigorously around the edges.

If the top is browning too quickly before the filling bubbles, loosely tent it with foil and continue baking until the filling is hot and bubbly.

Remove from the oven and let the bake rest for 10–15 minutes. This short rest helps the gravy thicken slightly so it serves cleanly instead of running everywhere.

Sprinkle with extra parsley and black pepper if you like, then serve warm straight from the skillet or dish.

Pro Tips

• Keep fats cold for flaky biscuits. Cold butter and cold buttermilk are the key to tall, tender biscuits. If your kitchen is warm, pop the biscuit dough in the fridge while you finish the filling.
• Brown the mushrooms well. Do not rush Step 2. Let the mushrooms release their liquid and then caramelize; this concentrated flavor is what makes the gravy taste like a cozy cabin supper.
• Adjust the gravy thickness. If the gravy looks too thick before adding the turkey, splash in a bit more warm broth. If it is too thin, simmer a few extra minutes until it reduces and thickens.
• Taste as you go. Broth and turkey can vary in saltiness. Season gradually, especially before adding soy sauce or Worcestershire, then taste the filling again right before it goes in the oven.
• Use what you have. Leftover roast turkey, rotisserie chicken, or even shredded roast chicken all work beautifully in this recipe.

Variations

• Cozy Chicken and Mushroom Bake: Swap the turkey for an equal amount of cooked chicken. Everything else stays the same for an easy, anytime version.
• All-Mushroom (Vegetarian) Version: Skip the turkey and double the mushrooms. Use vegetable broth instead of chicken/turkey broth, and add a can of drained white beans for extra protein if desired.
• Cheddar-Herb Biscuit Topping: Stir 3/4 cup shredded sharp cheddar and 2 tablespoons chopped fresh herbs (parsley, chives, thyme) into the biscuit dough for a richer, more indulgent crust.

Storage & Make-Ahead

Make-ahead filling: Prepare the turkey and mushroom gravy filling through the end of Step 5. Let it cool, then cover and refrigerate for up to 2 days. When ready to bake, gently rewarm the filling on the stove or in the oven until hot, transfer to your baking dish if needed, add the biscuit or puff pastry topping, and bake as directed (you may need an extra 5–10 minutes since the filling starts colder).

Leftovers: Cool the baked dish completely, then cover tightly or transfer portions to airtight containers. Refrigerate for up to 3 days. Reheat individual servings in the microwave or rewarm larger portions in a 350°F (175°C) oven until hot in the center. The topping will soften, but you can re-crisp it a bit in the oven.

Freezing: For best texture, freeze the filling alone (without the topping) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat, top, and bake as directed. Biscuit dough is best made fresh, but puff pastry tops can be added directly from the fridge right before baking.

Nutrition (per serving)

Approximate values for 1 of 6 servings made with biscuit topping (not including optional garnishes): about 700 calories, 32 g protein, 40 g fat, 52 g carbohydrates, 4 g fiber, and 1,500 mg sodium. Values will vary based on the specific broth, turkey, and topping you use, and whether you choose biscuits or puff pastry.