Turkey Potpie With Cheddar Biscuit Crust
READY IN: 1hr 31minsYIELD: 1 casserole
1onion, coarsely chopped
2celery ribs, cut into 1/2 inch pieces
2carrots, cut into 1/2 inch pieces
1parsnip, peeled, cored and cut into 1/2-inch pieces
1⁄2 lbmushroom, trimmed and quartered
1⁄4 cupflour, all-purpose
4cupsturkey meat, cut into 1/2-inch pieces
1 (10 ounce) package frozen peas, thawed
1 teasoon baking soda
1⁄2 teaspoonpepper, ground
1cupcheddar cheese, extra-sharp, coarsely grated
1⁄4 cupparmigiano-reggiano cheese, grated
3⁄8 cupbutter, unsalted, cold, cut into 1/2 inch pieces
1 1⁄4 cupsbuttermilk, well-shaken
Serving Size: 1 (1187) g
Servings Per Recipe:8
Calories from Fat 665 g 45 %
Total Fat 73.9 g 113 %
Saturated Fat 27.3 g 136 %
Cholesterol 515.6 mg 171 %
Sodium 1031.5 mg 42 %
Total Carbohydrate38.1 g 12 %
Dietary Fiber 3.7 g 14 %
Sugars 5.9 g 23 %
Protein 151.7 g 303 %
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).
MAKE FILLING: Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wise shallow pot(3-to4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10-12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups) scraping up and 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.
MAKE BISCUIT CRUST AND BAKE PIE: Preheat oven to 400 degrees with rack in middle .
Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
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