Biscuit-Topped Lemon [Turkey]

By miss5elements

This homey recipe combines two of my favorite things: hot, crusty biscuits and a flavorful lemon-pepper sauce. I've taken it to potlucks and given it as gifts with potatoes and carrots baked in. —Pattie Ishee, Stringer, Mississippi

Ingredients

• CHEDDAR BISCUITS:
• 2 large onions, finely chopped
• 4 celery ribs, finely chopped
• 1 cup butter, cubed
• 2 garlic cloves, minced
• 8 green onions, thinly sliced
• 2/3 cup all-purpose flour
• 8 cups 2% milk
• 12 cups cubed cooked [turkey]
• 2 cans (10-3/4 ounces each) condensed cream of [mushroom] soup, undiluted
• 1/2 cup lemon juice
• 2 tablespoons grated lemon peel
• 2 teaspoons pepper
• 1 teaspoon salt
• 5 cups self-rising flour
• 2 cups 2% milk
• 2 cups (8 ounces) shredded cheddar cheese
• 1/4 cup butter, melted

Details

Servings 15
Adapted from tasteofhome.com

Preparation

Step 1

In a Dutch oven, saute onions and celery in butter. Add garlic; cook 1 minute longer. Add green onions. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in the [turkey], soup, lemon juice and peel, pepper and salt; heat through. Pour into two greased 13-in. x 9-in. baking dishes; set aside.

In a large bowl, combine the biscuit ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 3/4-in. thickness. With a floured 2-1/2-in. biscuit cutter, cut out 30 biscuits.

Place over [turkey] mixture. Bake, uncovered, at 350° for 35-40 minutes or until golden brown.