Dinner: Turkey and Biscuits Casserole with Lemon and Dill

This recipe includes superfoods such as:

Lemon

Health benefits of Turkey and Biscuits Casserole with Lemon and Dill

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

5 Tablespoons Unsalted Butter, Divided
1 cup Chopped Yellow Onion
1 cup Peeled And Chopped Carrot
1 cup Chopped Celery
3 cloves (Large) Garlic, Minced
1/3 cup All-purpose Flour
1/3 cup Low Sodium Chicken Broth
2 cups Whole Milk
1 teaspoon Dry Mustard
1 teaspoon Dijon Mustard
1 teaspoon Kosher Salt, Or More To Taste
1/4 teaspoon Freshly Ground Black Pepper
1/4 cup Grated Parmesan Cheese
2 Tablespoons Chopped Fresh Dill
1 whole Lemon, Zested
2 Tablespoons Freshly Squeezed Lemon Juice
4 cups Cubed Cooked Turkey
1 cup Frozen Peas

Instructions

Heat a large skillet with tall sides (my skillet is 12 inches in diameter) over medium heat. Add 3 tablespoons of the butter. Once butter is melted, add the onions, carrots, and celery. Cook for 5 minutes, stirring periodically. Stir in the garlic and cook for another 4 or 5 minutes, or until the vegetables are nicely softened.
Now slide everything in the skillet to one side. Add remaining 2 tablespoons of butter to empty side of skillet. When the butter is melted, sprinkle the flour over the butter, whisking all the while (a flat whisk works great here!). Draw in as much butter and vegetable juices as you can, into the flour. The mixture will be thick. Cook for a minute or two, until the mixture is slightly browned and fragrant.
Slowly pour the chicken broth over the flour mixture, whisking all the while to smooth out the flour. Then slowly pour in the milk, whisking to incorporate until completely smooth. Now bring the entire contents of the skillet together, folding and stirring to incorporate. Stir in dry mustard, Dijon mustard, salt, and pepper. Cook until thickened, about 8 to 10 minutes, stirring occasionally. Then stir in the Parmesan and give the mixture a taste test, adding more salt and pepper if needed. Add the dill, lemon zest and juice, turkey, and peas, and fold to incorporate. Transfer turkey casserole filling to a 9 x 9 inch dish with tall sides, or something of similar size. Level mixture out in the pan.