It's the best way to utilize those leftovers!

Published on November 22, 2025

Credit:

Carson Downing / Food Styling: Annie Probst

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Sure, you could just enjoy another leftover turkey sandwich. Or you could whip up this quick and easy 30-minute meal that is cozy and comforting. You’ll need a total of 2 ½ cups gravy or broth for this skillet dinner: Measure out the gravy, then supplement with broth to get to the full amount. And don't sleep on the optional, but very highly recommended garlic-herb butter.

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Ingredients

  • 1 (1 lb.) can buttermilk biscuits

  • 2 1/2 cups leftover turkey gravy and/or reduced-sodium chicken or turkey broth

  • 3 cups skinless, boneless leftover turkey meat, cut into bite-size pieces (about 1 lb. meat)

  • 3 cups leftover cooked vegetables (such as carrots, green beans, and/or corn) or 1 (12-oz.) bag frozen peas and carrots

  • 1/4 cup minced fresh herbs (parsley, chives, tarragon, and/or basil)

  • 1/4 tsp. sea salt

Garlic Herb Butter

  • 2 Tbsp. melted butter

  • 2 Tbsp. chopped fresh herbs

  • 1 clove grated garlic

Directions

  1. Preheat oven to 375°F. Separate biscuits and arrange on a baking sheet. Bake until biscuits are pale golden brown, 10 minutes. Leave oven on. 

  2. In a 10-inch ovenproof or cast-iron skillet heat 2 Tbsp. olive oil over medium. Whisk in 2 Tbsp. all-purpose flour; cook, whisking constantly, until lightly toasted, about 1 minute. Gradually stir in gravy and broth; bring to a gentle boil over medium-high. Reduce heat to medium-low and simmer, whisking occasionally, until mixture thickens slightly, 5 to 6 minutes. Remove from heat. Fold in turkey, vegetables, and herbs. Season to taste with salt and ground black pepper. 

  3. Arrange biscuits on top of turkey mixture. Transfer skillet to oven. Bake until sauce is bubbly and biscuits are deep golden brown on top, 10 to 15 minutes. Brush with Garlic-Herb Butter and sprinkle with sea salt flakes if you like. Serve immediately.

Garlic-Herb Butter

  1. In a small bowl stir together melted butter, chopped fresh herbs, and grated garlic.

Credits

Recipe developed by Ivy Manning.