Turkey Leftovers: Turkey Biscuit Bake

Now that Thanksgiving is over for the U.S., carnivorous Americans everywhere are staring down the contents of their refrigerator with the same thought: “Damn. What do I do with all this turkey?”

Here’s a thought: I had a pot pie recipe from an old Taste of Home magazine that was pretty good, and it even included a recipe for a very simple buttermilk crust. All I did was change out the chicken for some leftover turkey bits and I had a leftover dinner that didn’t feel like leftovers.


Recipe courtesy Taste of Home magazine

Previously, I’ve spoken of Citizen Chef’s disdain of Taste of Home magazine, as he feels it is lowbrow as far as the culinary world goes. And this is true, however I will say this: Last night I had delicious turkey pot pie with a delicious buttermilk crust and he probably had a peanut butter and jelly sandwich.

That’s right. I went there.

So here’s the recipe, adapted from Taste of Home.

When I first saw this recipe, I thought the addition of cottage cheese sounded off-putting, but I actually like it in the dish because it gives the sauce a little more substance, and is a healthier option than the usual cream base. The taste of the cottage cheese isn’t too detectable, so anyone who dislikes it will hardly notice.

Turkey Biscuit Bake
Serves 2

Dough
3/4 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon baking powder
Dash salt
tablespoons cold butter
2 tablespoons beaten egg
1/4 cup buttermilk

Filling
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 tablespoon chicken bouillon granules
Dash poultry seasoning
Dash onion powder
1 cup shredded leftover Thanksgiving turkey
1/2 cup frozen mixed vegetables
1/2 cup 4% cottage cheese

The dough can be made in a bowl if you want: Combine the flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Set aside 1 teaspoon beaten egg; stir remaining egg into buttermilk. Add to crumb mixture; stir until dough forms a ball.

Or you can do it my way: I just tossed the ingredients into my food processor, pulsed it, and called it good.

If you check the link I provided, you will notice the original recipe calls for only 1/2 cup of flour. This 1/2 cup is a lie. If you only put 1/2 cup of flour in, you’ll get a soggy piece of crap. Add flour until it’s manageable – anywhere between 3/4 and 1 cup.

Turn the dough onto a floured surface and knead 10 times. It doesn’t take long. Divide dough in half. On a lightly floured surface, roll out one portion to fit the bottom of a greased 1-qt. baking dish.

In a small saucepan, start your roux: melt butter over medium heat and whisk in the flour until it’s smooth.

Don’t let it cook until it gets brown, just start slowly adding the milk, bouillon, poultry seasoning and onion powder. I find that the onion powder is key – I like a lot of onion powder in there. It gives the dish its pep.

Let it cook until it comes to a soft boil. Keep stirring; it will thicken as it cooks. Remove from the heat. Stir in the turkey, vegetables (use any kind you like) and cottage cheese. Pour the mixture into the baking dish. Yell at yourself because the lid on your poultry seasoning came off and turned your mixture a funky color. I don’t even know what color that is…

Roll out remaining dough to fit top of dish; place over filling. Brush with reserved egg.

Or, if you can’t find your pastry brush, accidentally pour too much on and slather your crust with egg. It looks like a happy little sunshine, doesn’t it?

Bake at 350° for 30-35 minutes or until golden brown…

…or technicolor yellow. Whatever.

It’s tasty and filling, is minimal prep, and is as great way to get rid of your turkey leftovers, without feeling like you’re repeating your Thanksgiving meal.

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