Best Creamed Turkey With Thyme Biscuits |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I love creamed turkey but always hated gravy in it. My mom use to make this and since then I have added a few of my touches. My biscuits is what makes it so good along with the sherry wine that warms up the sauce. Ingredients:
2 cups turkey (or chicken shredded or chopped) |
2 1/4 cups milk |
1/3 cup sherry wine |
2 tablespoons flour |
4 tablespoons butter |
1 teaspoon dried thyme |
1 tablespoon salt (to taste) |
1 teaspoon ground black pepper (to taste) |
2 1/2 cups bisquick |
3/4 cup milk (i always go a bit less to start, you can always add more) |
1 teaspoon dried thyme |
1 teaspoon black pepper |
1/3 cup white cheddar cheese |
1 tablespoon fresh parsley, chopped as a garnish |
Directions:
1. Sauce - It in medium size pot, melt the butter and add the chicken until well heated through, 5 or so minutes on medium heat. Add the flour and mix to combine well. Add the milk, sherry, thyme, salt and pepper and stir until well mixed and cook on medium until the sauce becomes thick. Reduce to low while you make the biscuits.
2. Note: if you like the sauce thicker go a bit shy of the milk or just the opposite you want it thinner or more sauce - just add more milk.
3. Biscuits - Preheat oven to 425 degrees. In a large bowl, add the bisquick, milk, thyme, cheddar and pepper and mix well. On a cookie or baking sheets lined with parchment or sprayed with pam drop spoonfuls of the mix on the pan. I like a couple of spoonfuls per biscuit. Bake for 15-18 minutes until golden brown.
4. Serving - Slice in half on your plate and serve the creamed turkey on top. Garnish with fresh parsley. Serve this with a nice green vegetable like broccoli rabe which could be roasted right along with the biscuits. Comfort food doesn't get much better.
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