Turkey on Biscuits

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.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!