Turkey and Biscuits Casserole

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

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