Lattice Top Turkey

This lattice top turkey casserole is the leftover-turkey rescue recipe that elevates Monday’s dinner into something worth showing off. Chopped cooked turkey and mixed vegetables bind in a creamy cheddar-and-cream-of-mushroom base, then get crowned with a homemade Bisquick lattice that bakes up golden and flaky.

The technique is simple but the timing matters. Bake the filling uncovered for 15 minutes first to heat it through and start thickening the sauce, then spoon the lattice dough on top of the hot mixture so it starts cooking from below immediately. This bottom-up heat is what prevents the classic casserole-with-biscuits failure (soggy, undercooked dough underneath and dry turkey above). Whipped egg whites fold into the dough lightly, which creates steam pockets during baking and gives the lattice that bakery-style fluffiness.

Kitchen Tips

• Use dark meat turkey if you have it. White meat dries out faster during the second bake.
• Thaw frozen mixed vegetables completely and pat dry. Wet vegetables water down the sauce.
• Drop the dough in ribbons from a spoon rather than trying to achieve a perfect woven lattice; the casual look works just fine.
• Let rest 5 minutes before serving. The sauce thickens to gravy consistency as it cools slightly.

Variations

• Swap turkey for leftover chicken, rotisserie chicken, or cubed cooked ham.
• Use cream of chicken or cream of celery soup instead of cream of mushroom.
• Stir in a handful of fresh or dried herbs (thyme, sage, or poultry seasoning) for more turkey-forward flavor.