Turkey on Biscuits
My version of Stephen's recipe.
1/2 cup sliced mushrooms
1/3 cup chopped onion
3 tablespoons butter
2 cloves garlic, minced
2 cups chopped cooked turkey
3 cups chicken stock
1 cup frozen peas
3 tablespoons cornstarch
refrigerated biscuits
In large skillet, saute mushrooms and onions in butter over medium high heat until onions are translucent.
Add garlic. Saute until lightly golden brown.
Add turkey, chicken stock, and peas. Bring to a boil. Reduce heat to medium low.
In small bowl, combine cornstarch and 1/3 cup cold water. Mix well. Cook until thickened. Salt and pepper to taste.
My friend Stephen, aka
The Obsessive Chef, has published his cookbook,
A Cook's Books for Cooks. I am one of the lucky bloggers who received a copy of his book to use for a giveaway. The cookbook is so full of delicious recipes, it made finding just one to make for this post a difficult task.
I finally decided on his, Chick on Biscuits, recipe. At the urging of, Stephen, I change the recipe to fit my family. My husband loves biscuits and gravy, and this recipe is a nice change from the traditional biscuits and gravy recipe that I make with the leftover Thanksgiving turkey.
Below is Stephen's original recipe.
Be sure to enter the Giveaway for Stephen's cookbook!
Chick on Biscuits
By Stephen Crout
This is kind of retro – back to what I was served many a time
after getting home
from Sunday school and church.
2 cups of shredded cooked chicken
3 cups chicken broth (it can be from you poaching bird parts)
½ can of garbanzo beans, drained and rinsed (optional – I had
them in the fridge)
½ onion roughly chopped
2 cloves of garlic minced
2/3 package of frozen peas and pearl onions partially thawed
3 Tbs butter (divided 2/1)
2 Tbs cornstarch dissolved in water
Chopped flat leaf parsley or cilantro
Salt and pepper to taste
Your
favorite refrigerator biscuits from the supermarket
Bake the biscuits according to package directions.
Begin by bringing the broth to a simmer and reducing it by
perhaps 1/3. The best
way to decide how far to go with the reduction is to taste it.
You’ll know when it’s
ready. But don’t add any salt until the reduction is complete.
In a pot big enough to add all the ingredients and still be able
to stir it easily melt 2
Tbs of the butter. At this point you will add some of the
cornstarch mixture. It will
change the thickness of the liquid very quickly, so add only
what you need. You
have to decide for yourself when it’s thick enough.
Add some salt and black pepper (keep tasting along the way) and
dissolve the
remaining Tbs of butter in it.
While all this has been going on you can have been partially
cooking the peas and
onions in the microwave. Mostly you just want to get it thawed
and warmed up a
bit. It needs very little cooking. Add the garbanzos, peas and
onions, chicken (and
anything else you’ve got that sounds good) to the gravy mixture
and get it all
thoroughly hot.
Give it a final taste test, spoon the mixture over halved
biscuits in heated wide
bowls, drizzle with a bit of olive oil, garnish with some
chopped parsley or
cilantro and serve.
This tastes so 50's! I think I'm leaning toward being a retro
cook. Now if I can only
find a
place to buy retros.
Stop back by on Tuesday, for my
Tuesday's Tips & Tricks post!
Visit my friends blogs!
My friends are taking some time off from blogging, but they have incredible recipes in their archives!
You will love Bo and his blog, Bo's Bowl.
Not only does he host great giveaways, his recipes are incredible!
One visit to his blog and you will see why I faithfully follow it.
