With Thanksgiving next week, it is time to start thinking of what to do with all those leftovers. Well this recipe is a great idea and super easy. We found this recipe a couple of years ago and have made it with both, turkey from start to finish and a rotisserie turkey breast, really depending on how much time we have had. I just really love how this recipe is more of a “de-constructed” pot pie with biscuits on top. You can easily make this for a Sunday dinner or a weeknight dinner, thats why I love this recipe. Check it out and let me know your thoughts. I would also LOVE to hear all of your Thanksgiving dinner leftover recipes. Please share!
For the filling:
Extra-virgin olive oil, for drizzling
2 large onions (1 cut into wedges, 1 diced)
1 – 2 1/2 -pound skin-on boneless turkey breast half
3 thyme sprigs, plus 2 teaspoons chopped thyme
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
2 carrots, chopped
2 stalks celery, chopped
1 tablespoon whole-grain mustard
1/4 cup all-purpose flour
2 cups low-sodium turkey or chicken broth
1/2 cup whole milk
1 cup frozen peas
For the topping:
1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons chopped fresh chives
2 teaspoons baking powder
2 teaspoons sugar
1/4 teaspoon baking soda
Freshly ground pepper
6 tablespoons cold unsalted butter, cubed
3/4 to 1 cup buttermilk
Make the filling: Preheat the oven to 375 degrees F and drizzle a baking dish with olive oil. Arrange the onion wedges in the dish and set the turkey breast on top. Add the thyme sprigs, season the turkey generously with salt and pepper and drizzle with olive oil. Roast until a thermometer inserted into the thickest part of the turkey registers 165 degrees F, about 45 minutes. Let cool, then shred, discarding the skin. (You should have about 4 cups meat.)
Melt the butter in a large cast-iron skillet over medium heat. Add the diced onion, chopped carrots, celery and thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 7 minutes. Stir in the mustard, then sprinkle the flour over the vegetables. Cook, stirring, until the flour is toasted, about 2 minutes. Whisk in the broth, milk and shredded turkey and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 3 minutes. Remove from the heat and season with salt and pepper.
Make the topping: Whisk the flour, cornmeal, chives, baking powder, sugar, 3/4 teaspoon salt, the baking soda and a few grinds of pepper in a medium bowl. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Add 3/4 cup buttermilk and stir until the dough comes together. Stir in up to 1/4 cup more buttermilk, a little at a time, if the dough feels dry.
Stir the peas into the turkey filling. Using a spoon, drop about 14 mounds of batter on top. Transfer the skillet to the oven and bake until the topping is puffed and golden, about 25 minutes. Let stand 5 minutes before serving.