Ingredients
For stock
- Carcass and skin from a 12- to 14-pound roast turkey
- 10 cups water
For filling
- 1 medium onion, coarsely chopped
- 2 large carrots, cut into 1/2-inch pieces
- 2 celery ribs, cut into 1/2-inch pieces
- 1 large parsnip (peeled), cored and cut into 1/2-inch pieces
- 1 teaspoon chopped thyme
- 3 tablespoons unsalted butter
- 1/2 lb mushrooms, trimmed and quartered
- 1/4 cup all-purpose flour
- 4 cups roast turkey meat, cut into 1/2-inch pieces
- 1 (10-ounce) package frozen baby peas, thawed
For biscuit crust
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup coarsely grated extra-sharp Cheddar
- 1/4 cup grated Parmigiano-Reggiano
- 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
- 1 1/4 cups well-shaken buttermilk
Description
This Recipe Could Easily Become A Year-round Favorite—simply Substitute Supermarket Rotisserie Chicken For The Turkey.
Gourmet Magazine
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