| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Turkey, Ground turk |
1 |
Servings |
INGREDIENTS
|
|
Filling |
| 1 |
lb |
Ground turkey |
| 1 |
cn |
Chicken broth (14 oz) |
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
| 2 |
|
Carrots; chopped (approx 1/2 |
| 1 |
md |
Onion; chopped |
| 2 |
|
Stalks celery; chopped |
| 1/2 |
c |
Frozen peas |
|
|
Black pepper |
| 1 |
ts |
Or more:thyme, tarragon, |
|
|
Oregano |
|
|
Biscuit crust |
| 2 1/4 |
c |
Flour |
| 2 1/2 |
ts |
Baking powder |
| 4 |
tb |
Butter |
| 1 |
c |
Milk |
INSTRUCTIONS
Mix the baking powder with the 2 1/4 c of flour. Using your fingers, rub
the butter into the flour mixture until there are uniform granules of
butter/flour chunks (< 3 mm or so). Stir in the milk. Knead the mixture
with your hands until it holds together in a sticky mass. Set aside. Saute
the turkey until almost completely cooked. Remove from the pan. Melt 1 T
of butter and saute the vegetables (except the peas) until soft. Remove
from the pan. Melt remaining 2 T of butter, stir in the flour, and cook to
form a roux. Add the broth and seasonings, cooking until thickened. Put
the turkey, vegetable mixture, and the peas in the bottom of a baking dish.
Pour the sauce over the filling. Cover the filling with chunks of the
biscuit dough. It's ok if the filling is not completely covered. Bake at
450 deg for 15 min, or until crust is firm and somewhat brown.
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