Turkey and Biscuits Casserole

Name: Turkey and Biscuits Casserole
Yield: Serves 4 to 6
Ingredients: Turkey Filling; 1 large stalk celery, trimmed and diced; 2 medium carrots, peeled and diced; 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves; 1 cup frozen petite peas, defrosted; 1 pound cooked turkey, cut into bite-size pieces (about 4 cups); Salt and freshly ground black pepper; 3 cups+ chicken stock; 2 tablespoons finely chopped flat-leaf parsley; 4 ounces white mushrooms, wiped, trimmed and sliced; 1 medium yellow onion, peeled and diced; ⅓ cup unbleached all-purpose flour; 1 cup frozen pearl onions, defrosted; 2 tablespoons unsalted butter; 2 tablespoons canola or vegetable oil; Biscuits

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

For old-fashioned goodness, this colorful turkey stew with tender baking powder biscuits on top has few peers. It is a wonderful way to celebrate after Thanksgiving with the leftovers from the holiday bird. Although it can serve six, four happy eaters with hearty appetites and good conversation could easily finish it. Change the vegetables to suit your taste and substitute leftover chicken for the turkey, if you prefer.

Ingredients

Main course
Starter
Thanksgiving

Ingredients

Method