- Details
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Parent Category: Recipes
BISCUITS:
4-1/2 cups flour
2-1/4 tsp. baking powder
4-1/2 tsp. sugar
3 tsp. fine salt
3-3/4 cups heavy cream
FILLING:
5 to 6 lb. bone-in turkey breast
6 cups chicken stock
Kosher salt and freshly ground black pepper
6 Tbs. unsalted butter
2 carrots, peeled and cut into a large dice
1 rutabaga, peeled and cut into a large dice
1 parsnip, peeled and cut into a large dice
1 purple-topped turnip, peeled and cut into a large dice
1 onion, diced
2 cups quartered cremini mushrooms
3 Tbs. flour
1/4 cup heavy cream
1 tsp. chopped fresh thyme leaves
1 tsp. chopped fresh flat-leaf parsley
Make the Biscuits: In a large bowl, whisk together the flour, baking
powder, sugar, and salt. While stirring with a wooden spoon, slowly
pour the cream into the center of the bowl, and continue mixing until
a dough just forms. Transfer the dough to a lightly floured work
surface and roll into a 3/4" thick rectangle. Cut the dough into 6
large, equal-sized squares and transfer them to a parchment paperlined
baking sheet. Refrigerate until read to use. (The biscuit may
be prepared up to a day in advance.)
Make the Fillng: Heat oven to 350. Place the turkey breast in a
large roasting pan, cover with the chicken stock, and season with
salt and pepper to taste. Roast until just cooked through and an
instant-read thermomter inserted in the breast reads 165F. Transfer
the turkey breast to plate and let cool. Pull the turkey into small
pieces and set aside. Transfer the chicken stock to a saucepan,
bring to a boil, and reduce to 1-1/2 cups.
Melt 2 tablespoons of the butter in a small saucepan. In another
roasting pan, toss together the carrot, rutabaga, parsnip, and turnip
with the butter and season with salt and pepper, to taste. Roast
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until browned and tender, about 35-40 minutes.
Heat 2 tablespoons of the butter in a large skillet over medium-high
heat. Add the onion and cook, stirring occasionally, until browned,
about 10 minuts. Set aside.
Meanwhile, heat the remaining 2 tablespoons butter in a saucepan over
medium heat. Add the flour and cook, stirring, for 5 minutes. add
the reduced chicken stock, bring to boil, lower the heat and simmer
for 15 minutes. While the sauce is simmering, bake the biscuits
until golden brown about 15 minutes.
Stir the cream into the sauce and return to a boil. Stir in the
pulled turkey, roasted vegtables, onion-mushroom mixture, thyme, and
parsley. Season the filling with salt and pepper, to taste. (The
filling may be prepared up t 3 days in advance, and reheated before
serving.) Divide the hot filling among 6 warmed 12" wide bowl.
Place a biscuit in the center of each and serve immediately.
