On to a real recipe. And one that I think was so delicious, easy, and in a sense a one-pot-wonder. I love how this cooked up, how the biscuits were light and cheese, and how it was packed with vegetables and protein. And creamy sauce. This was another winner in the husband's book. He loved it a lot.
I wanted to make this when there was some turkey left over, but only about half of what I needed for this recipe. So...I took some chicken thighs and boiled them up til done, then shredded them. The thigh meat mixed well with the less than moist leftover turkey for this dish. In the future, I would use either option for this dish, but probably not together just for simplicity sake.
Recipe loosely adapted from, and thanks to Gourmet
Ingredients you'll need:
Stock: 3 1/2 cups
1 onion, chopped
3 carrots, chopped into 1/2 inch pieces
2 celery ribs, cut into 1/2 inch pieces
1 parsnip, peeled and cut into 1/2 inch pieces
1 teaspon dried tarragon
3 tablespoons unsalted butter
1/2 pound mushrooms, trimmed and quartered
1/4 cup flour
4 cups turkey, chicken, or a combination of both
10 ounces of frozen peas, thawed
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup grated extra-sharp cheese
1/4 cup grated Parmesan
3/4 stick cold unsalted butter, cut into 1/2 inch pieces
1 1/4 cups well-shaken buttermilk
Step One: Cook onion, carrots, celery, parsnip, and tarragon in butter with 1/2 teaspoon salt and pinch of pepper. Cook for about 10 minutes, until vegetables are tender. Add mushrooms and cook, uncovered, about 5-7 minutes. The parsnips might get mushy, but don't fret.
Step Two: Add flour and stir for 2 minutes. Next, add stock and scrape up brown bits. Bring to a boil, then simmer for about 3-5 minutes to let the sauce get thick, stirring often. Stir in turkey, peas, and more salt and pepper to taste.
Make the Biscuits:
Preheat oven to 400
Whisk together flour, baking powder, baking soda, salt and pepper. Add cheese and toss to coat. Next cut in butter with your fingers or a pastry cutter, and then add buttermilk, stirring til dough forms.
Drop the biscuits into about 8 mounds on top of the filling you've put in a nice 9x13 dish.
Bake until biscuits are puffy and golden and filling is bubbly, about 35-40 minutes. Let stand about 10 minutes...then Enjoy- I know you will!