Ingredients
Scale
For the Turkey Filling:
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 celery stalks, finely chopped (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage or poultry seasoning
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 3 cups chicken or turkey broth (low sodium preferred)
- 1/2 cup heavy cream or whole milk
- 3 cups cooked turkey, shredded or diced (great for leftovers!)
- 1 cup frozen peas
- 1/2 cup frozen corn (optional)
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
For the Biscuit Topping:
- 1 can (16.3 ounces) refrigerated biscuits (e.g., Pillsbury Grands! or similar, 8 biscuits)
Instructions
- Preheat Oven and Prep Skillet: Preheat your oven to 400°F (200°C). Ensure you are using a large, oven-safe skillet, preferably a 10-12 inch cast iron skillet or a similar heavy-bottomed, oven-proof pan.
- Sauté Aromatics: Melt the butter in your skillet over medium heat. Once the butter is melted and shimmering, add the chopped onion, celery, and carrots. Sauté for 7-10 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
- Add Garlic and Seasonings: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- Create the Roux: Sprinkle the all-purpose flour, dried thyme, dried sage (or poultry seasoning), salt, and black pepper over the vegetables. Stir continuously for 1-2 minutes to cook out the raw flour taste. This mixture will form a thick paste (a roux), which will help thicken your sauce.
- Gradually Add Liquids: Slowly whisk in the chicken or turkey broth, a little at a time, ensuring each addition is fully incorporated before adding more. This gradual process helps prevent lumps from forming. Continue whisking until all the broth is added and the mixture is smooth.
- Simmer and Thicken: Bring the mixture to a gentle simmer. Cook, stirring frequently, for about 5-7 minutes, or until the sauce has thickened to a gravy-like consistency.
- Incorporate Creaminess and Turkey: Reduce the heat to low. Stir in the heavy cream or milk until well combined. Then, gently fold in the cooked, shredded or diced turkey, frozen peas, and frozen corn (if using). Stir until everything is heated through and evenly distributed in the creamy sauce. Taste and adjust seasonings if necessary – you might need a little more salt or pepper.
- Arrange Biscuits: Remove the skillet from the heat. Carefully open the can of refrigerated biscuits and separate them. Arrange the biscuits evenly on top of the turkey filling in the skillet. They can be close together but try not to overlap them too much, as they will expand while baking.
- Bake to Golden Perfection: Transfer the skillet to the preheated 400°F (200°C) oven. Bake for 15-20 minutes, or until the biscuit topping is golden brown and cooked through, and the filling is hot and bubbly around the edges. If the biscuits start to brown too quickly before the filling is sufficiently heated, you can loosely tent the skillet with aluminum foil.
- Rest and Garnish: Carefully remove the skillet from the oven using oven mitts – the handle will be extremely hot! Let the Turkey Biscuit Skillet rest for 5-10 minutes before serving. This allows the filling to set slightly and cool down a bit.
- Serve: Garnish with fresh chopped parsley, if desired, for a touch of color and freshness. Serve hot directly from the skillet.
Nutrition
- Serving Size: One Normal Portion
- Calories: 480-550