Turkey Potpie with Cheddar Biscuit Crust

Name: Turkey Potpie with Cheddar Biscuit Crust
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 283 grams package frozen baby peas, thawed; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoons black pepper; 5 kilograms Carcass and skin from a roast turkey; 296 milliliters well-shaken buttermilk; 2 larges carrots, cut into 1/2-inch pieces; 2 ribs celery ribs, cut into 1/2-inch pieces; 237 milliliters coarsely grated extra-sharp Cheddar; 473 milliliters all-purpose flour; 227 grams mushrooms, trimmed and quartered; 1 medium onion, coarsely chopped; 59 milliliters grated Parmigiano-Reggiano; 1 large parsnip (peeled), cored and cut into 1/2-inch pieces; 1 teaspoons salt; 1 teaspoon chopped thyme; 946 milliliters roast turkey meat, cut into 1/2-inch pieces; 1 sticks cold unsalted butter, cut into 1/2-inch pieces; 2 liters water

You can never have too many main course recipes, so give Turkey Potpie with Cheddar Biscuit Crust a try. This recipe serves 8. One serving contains 1050 calories, 135g of protein, and 26g of fat. This recipe covers 41% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 5 hours. A mixture of coarsely cheddar, parmigiano-reggiano, thyme, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3 1/2 cups stock (reserve remainder for another use).

Ingredients you will need

Stock

Water

Equipment you will use

Sieve

Bowl

Pot

Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes.

Ingredients you will need

Vegetable

Carrot

Parsnip

Butter

Celery

Pepper

Onion

Thyme

Salt

Equipment you will use

Pot

Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.

Ingredients you will need

Mushrooms

Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.

Ingredients you will need

Salt And Pepper

Biscuits

Whole Turkey

Crust

All Purpose Flour

Stock

Peas

Preheat oven to 400°F with rack in middle.

Equipment you will use

Oven

Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl.

Ingredients you will need

Baking Soda

Pepper

All Purpose Flour

Salt

Equipment you will use

Bowl

Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.

Ingredients you will need

Butter

Equipment you will use

Blender

Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.

Ingredients you will need

Biscuits

Buttermilk

Mounds Bar

Dough

Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes.

Ingredients you will need

Biscuits

Equipment you will use

Oven

Let stand 10 minutes before serving.

· If using carcass and meat from a brined turkey, filling may need little or no salt.· Filling can be made in a 12-inch skillet and transferred to a 13- by 9-inch baking pan before topping with biscuit dough.· You can substitute another turkey stock or reduced-sodium chicken broth for the stock in this recipe. You can also make stock using leftover cooked chicken in place of turkey.

Ingredients you will need

Cooked Chicken