Turkey Biscuit Pie

Name: Turkey Biscuit Pie
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 0 teaspoons baking soda; 1 kgs skin-on boneless turkey breast half; 180 milliliters buttermilk; 2 carrots, chopped; 2 stalks celery, chopped; 80 grams cornmeal; 31 grams all-purpose flour; 188 grams all-purpose flour; 2 Tbsps chopped fresh chives; 8 servings Kosher salt; 8 servings Kosher salt and freshly ground pepper; 472 milliliters low-sodium turkey or chicken broth; 8 servings Extra-virgin olive oil, for drizzling; 2 larges onions (1 cut into wedges, 1 diced); 145 grams frozen peas; 145 grams frozen peas; 145 grams frozen peas; 8 servings Freshly ground pepper; 2 teaspoons sugar; 3 thyme sprigs, plus 2 teaspoons chopped thyme; 4 Tbsps unsalted butter; 6 Tbsps cold unsalted butter, cubed; 122 milliliters whole milk; 1 Tbsp whole-grain mustard

Turkey Biscuit Pie takes approximately 1 hour and 45 minutes from beginning to end. This recipe serves 8. One portion of this dish contains around 39g of protein, 41g of fat, and a total of 686 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have flour, baking soda, buttermilk, and a few other ingredients on hand, you can make it.

Instructions

Make the filling: Preheat the oven to 375 degrees F and drizzle a baking dish with olive oil. Arrange the onion wedges in the dish and set the turkey breast on top.

Ingredients you will need

Turkey Breast

Olive Oil

Onion

Equipment you will use

Baking Pan

Oven

Add the thyme sprigs, season the turkey generously with salt and pepper and drizzle with olive oil. Roast until a thermometer inserted into the thickest part of the turkey registers 165 degrees F, about 45 minutes.

Ingredients you will need

Salt And Pepper

Fresh Thyme

Olive Oil

Whole Turkey

Equipment you will use

Kitchen Thermometer

Let cool, then shred, discarding the skin. (You should have about 4 cups meat.)

Ingredients you will need

Meat

Melt the butter in a large cast-iron skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the diced onion, chopped carrots, celery and thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 7 minutes. Stir in the mustard, then sprinkle the flour over the vegetables. Cook, stirring, until the flour is toasted, about 2 minutes.

Ingredients you will need

Vegetable

Carrot

Mustard

Celery

Pepper

All Purpose Flour

Onion

Thyme

Salt

Whisk in the broth, milk and shredded turkey and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 3 minutes.

Ingredients you will need

Whole Turkey

Broth

Milk

Equipment you will use

Whisk

Remove from the heat and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Whisk the flour, cornmeal, chives, baking powder, sugar, 3/4 teaspoon salt, the baking soda and a few grinds of pepper in a medium bowl. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.

Ingredients you will need

Baking Soda

Cornmeal

Butter

Chives

Pepper

All Purpose Flour

Sugar

Salt

Equipment you will use

Blender

Whisk

Bowl

Add 3/4 cup buttermilk and stir until the dough comes together. Stir in up to 1/4 cup more buttermilk, a little at a time, if the dough feels dry.

Ingredients you will need

Buttermilk

Dough

Stir the peas into the turkey filling. Using a spoon, drop about 14 mounds of batter on top.

Ingredients you will need

Mounds Bar

Whole Turkey

Peas

Transfer the skillet to the oven and bake until the topping is puffed and golden, about 25 minutes.

Equipment you will use

Oven

Frying Pan

Let stand 5 minutes before serving.

Photograph by Con Poulos

Equipment

Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Pie works really well with Vin Santo, Late Harvest Riesling, and Lambrusco Dolce. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. You could try Williams Selyem Russian River Valley Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 110 dollars per bottle.

Williams Selyem Russian River Valley Pinot Noir

Red cherry, strawberry confiture, and faded rose petal aromas seem to sing in the top registers in this alluring offering. Hints of beet root, dried herbs and wood spices offer some bass notes to complete this wonderful orchestral suite. With air, the aromas intensify with notes of Morello cherry. The palate is very dense on entry with a strong streak of minerality through to the finish. The tannins are extremely fine grained and reminiscent of Ceylon tea. The 2015 Russian River Valley Pinot Noir is a classic, and highlights the elegance and power of a truly great growing region.The Pinot Noir for this blend was sourced primarily from our Drake Estate Vineyard, and the Williams Selyem Estate Vineyard.