Creamy Turkey and Biscuit Dumpling Bake Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sauté the carrots and celery in a small amount of butter before adding them to the baking dish, though this is optional.

Adding a pinch of black pepper or fresh herbs to the gravy before pouring can also enhance the overall savoriness of the final dish.

If the biscuits are browning too quickly on top before the center is cooked, you can loosely tent the baking dish with a piece of aluminum foil for the final few minutes of baking.

This will allow the center to finish cooking without burning the delicate biscuit crust.

Variations

• Herbed Turkey Bake: Stir one teaspoon of dried thyme and one teaspoon of dried rosemary into the gravy before pouring it over the turkey. This adds a fragrant, earthy note that complements the savory turkey perfectly.
• Spicy Turkey Bake: Add a half-teaspoon of red pepper flakes or a dash of hot sauce into the gravy. This variation provides a gentle heat that cuts through the creaminess of the sauce for a more dynamic flavor.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Not recommended, as the texture of the biscuits and gravy may change significantly upon thawing.

Reheat

Reheat in a preheated oven at 325°F (165°C) until warmed through, or use a microwave for individual portions, heating in 30-second intervals.

Store any leftovers in an airtight container to maintain moisture and prevent the biscuits from drying out. Keep the container in the coldest part of the refrigerator.

Consume the leftovers within three days for the best quality and flavor. Ensure the dish has cooled to room temperature for no more than two hours before refrigerating.

You can prepare the base of turkey and vegetables and store it in the refrigerator up to 24 hours in advance. Keep the gravy and biscuit dough separate until you are ready to bake.

When you are ready to serve, pour the gravy, add the biscuits, and bake as directed, adding a few extra minutes to the total baking time if the base is chilled.

Serving ideas

Serve this dish warm, directly from the baking dish. Use a large serving spoon to ensure each portion includes a generous amount of the creamy turkey and vegetable mixture along with at least one or two of the golden biscuit dumplings.

This dish is substantial on its own, but it pairs beautifully with a simple side of steamed green beans or a crisp garden salad to balance the richness of the creamy gravy. Ensure each plate is served while the biscuits are still warm and crisp from the oven.

Frequently asked questions

Recipe card

Creamy Turkey and Biscuit Dumpling Bake

Prep 15 minCook 30 minRest 5 minTotal 50 minServes 6

Ingredients

• 3 cups cooked turkey, cut into bite-size chunks
• 1 cup carrots, sliced into rounds
• 1 cup celery, sliced
• 2 cups creamy turkey gravy, store-bought or made ahead
• 1 can biscuit dough, cut into quarters

Instructions

1. Preheat the oven to 375°F (190°C). In a large 9x13 inch ceramic baking dish, combine the bite-size chunks of cooked turkey, sliced carrots, and sliced celery. Ensure the ingredients are evenly distributed across the bottom of the dish to create a stable foundation for the gravy and biscuits.
2. Pour the creamy turkey gravy over the turkey and vegetable mixture, ensuring it coats everything thoroughly. Take the quartered biscuit dough pieces and arrange them on top of the gravy, spacing them out evenly across the surface. The biscuits will puff up and create the dumpling crust during the cooking process.
3. Place the baking dish in the preheated oven and bake until the biscuits are puffed and golden brown, and the turkey mixture is heated through to an internal temperature of 165°F (74°C). Once finished, remove the dish from the oven and allow it to rest for at least 5 minutes before serving.

Contains: gluten, milk, celery

Estimated nutrition per serving

Calories

450

Protein

28 g

Carbohydrates

35 g

Fat

22 g

Fiber

2.5 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.