Turkey Potpie with Cheddar Biscuit Crust

Turkey Potpie with Cheddar Biscuit Crust
Photo by Romulo Yanes

Ingredients

  • 4 cups roast turkey meat
  • 2 large carrots
  • ½ teaspoon black pepper
  • ¾ stick unsalted butter
  • 2 celery ribs
  • 1 large parsnip
  • 1 12- to 14-pound roast turkey
  • + 14 more ingredients
    • 3 tablespoons unsalted butter
    • 1 cup coarsely grated extra-sharp Cheddar
    • ½ teaspoon salt
    • 1 ¼ cups buttermilk
    • 1 medium onion
    • 1 10-ounce package frozen baby peas
    • 1 teaspoon baking soda
    • ¼ cup all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon thyme
    • ½ pound mushrooms
    • 2 cups all-purpose flour
    • 10 cups water
    • ¼ cup grated Parmigiano-Reggiano

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). Cook onion, carrots...

View full recipe at Epicurious

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