Leftover Turkey Stew with Cheddar Mustard Biscuits

Leftover Turkey Stew with Cheddar Mustard Biscuits

Leftover Turkey Cobbler with Cheddar Mustard Biscuits

 

2 C. leftover gravy

1 to 1/2 C. leftover stuffing

3 C. leftover assorted vegetables, cut into 1-inch pieces, if necessary

4 C. 1-inch chunks leftover skinless, boneless leftover turkey

Salt and pepper

Turkey or chicken stock or broth

1/4 C. chopped fresh Italian parsley

CHEDDAR MUSTARD BISCUITS

2 C. (9 ounces) unbleached all-purpose flour

2 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. salt

Pinch of ground cayenne pepper

6 T. (3 ounces) unsalted butter, cut into 6 pieces and well chilled

1 C. (4 ounces) coarsely shredded sharp cheddar cheese

2 T. Dijon mustard

2/3 C. buttermilk, cold

 

Put the gravy and stuffing in a large pot and stir until combined. Set the pot over medium heat and bring to a boil, stirring frequently. Reduce the heat and simmer gently, stirring, until the stuffing dissolves. Add the vegetables and turkey, stir until blended and simmer until heated through. Adjust the consistency and flavors. Taste the stew and add additional salt and pepper if necessary. Adding more gravy and/ or a dose of sherry or cider can also help add flavor. If the stew is too thick, add turkey stock, bit by bit, until the liquid is thicken but not too liquid. If the stew is too thin, add more stuffing and simmer until it is dissolved. For a chunkier stew, add more veggies and turkey. Simmer until piping hot. Just before serving, add the chopped parsley. Ladle into shallow bowls and top with one or two buttermilk biscuits.

 

TO MAKE THE BISCUITS: Arrange an oven rack in the center of the oven and heat oven to 425°F. Line a cookie sheet with parchment paper or nonstick liner. Whisk the flour, baking powder, baking soda, salt and cayenne in a large bowl until well blended. Add the cold butter pieces and, using a pastry blender or two knives, cut the butter into the flour mixture until the butter is pea-sized. (You can also do this step in a food processor using short pulses, scraping the blended mixture into the large bowl before proceeding.)  Add the cheese and stir until blended. Add the mustard to the buttermilk and pour over the flour and, using a rubber spatula, stir and fold until it forms a shaggy, moist dough with some floury bits remaining. (I like to use one hand to help mix while keeping the other working the spatula.) Scrape the dough and any remaining floury bits onto the counter and knead a few times until the dough is evenly moist and holds together. Be careful not to over-knead the dough because that will make the biscuits dense. Gently pat and shape the dough into a 1-inch thick slab. Using a 2 1/2-inch round cutter, cut four round out of the dough. Make sure to press straight down and lift straight up as twisting the cutter will pinch together the sides and interfere with rising. Arrange the biscuits upside down (this helps release any slight sealing of the edges, which enhances the rise) about 2 inches apart on the prepared cookie sheet. Stack any scraps of dough on to of each other and gently press to a 1-inch thickness and cut out two more biscuits from the remaining dough. You will end up with 6 biscuits (there will be a smig of dough left over). Bake until the tops are golden brown and the bottom edges are browned, 16 to 18 minutes. Move the sheet to a cooling rack and let the biscuits sit until they’re cool enough to handle, about 10 minutes. Serve immediately or cool completely, wrap in plastic and stow at room temperature for up to 2 days and reheat in the oven or toaster oven.

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