Chive Shortcakes with Smoky Corn and Okra Stew Recipe

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Chive Shortcakes with Smoky Corn and Okra Stew
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Ingredients
15
Count
Nutrition
520
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Make Stew: Heat a 12-inch heavy skillet (not nonstick; preferably cast-iron) over medium heat until hot, then brown ears of corn, in batches if necessary. Cut kernels from cobs and set aside. Put cobs and silk into a medium pot. Remove skin, bone, and tendons from turkey (reserve meat) and add to cobs along with water, 1 onion quarter, and 1 teaspoon salt, then simmer briskly until liquid is reduced to about 3 cups, 30 to 40 minutes. Strain broth through a sieve into a bowl, discarding solids.
  2. Cut turkey meat into 1/2-inch pieces.
  3. Coarsely chop remaining onion, then cook in butter with 1/4 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in okra and cook, stirring occasionally, until tender, 5 to 10 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute. Stir in corn broth and milk. Bring to a boil, stirring, then boil over medium heat, stirring occasionally, until slightly thickened, about 2 minutes.
  4. Stir in corn kernels and turkey, then gently simmer until heated through, 1 to 2 minutes.
  5. Make shortcakes while broth simmers: Preheat oven to 450°F with rack in middle.
  6. Sift together flour, baking powder, baking soda, and 1 teaspoon each of salt and pepper into a bowl. Stir in chives. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).
  7. Turn out dough onto a well-floured surface, lightly dust dough with flour, and knead gently 6 to 8 times. Roll out dough on a floured surface with a floured rolling pin into a 12- by 6-inch rectangle (1 inch thick), reflouring surface if necessary. Cut into 8 (3-inch) squares with a floured knife. Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging 2 inches apart.
  8. Bake until golden, 12 to 15 minutes, then transfer to a rack to cool to warm. Halve biscuits horizontally and put each bottom half in a shallow bowl. Spoon stew over biscuit bottoms and cover with tops.
  9. Cooks' note: Corn broth can be made 1 day ahead and chilled (covered once cool). Chill corn kernels and turkey meat separately in sealable bags.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 519.53 Kcal (2175 kJ)
Calories from fat 224.62 Kcal
% Daily Value*
Total Fat 24.96g 38%
Cholesterol 94.01mg 31%
Sodium 271.35mg 11%
Potassium 774.59mg 16%
Total Carbs 54.9g 18%
Sugars 4.23g 17%
Dietary Fiber 5.02g 20%
Protein 20.25g 40%
Vitamin C 18.4mg 31%
Vitamin A 0.2mg 8%
Iron 2.8mg 16%
Calcium 209.6mg 21%
Amount Per 100 g
Calories 119.44 Kcal (500 kJ)
Calories from fat 51.64 Kcal
% Daily Value*
Total Fat 5.74g 38%
Cholesterol 21.61mg 31%
Sodium 62.38mg 11%
Potassium 178.07mg 16%
Total Carbs 12.62g 18%
Sugars 0.97g 17%
Dietary Fiber 1.15g 20%
Protein 4.66g 40%
Vitamin C 4.2mg 31%
Vitamin A 0.1mg 8%
Iron 0.7mg 16%
Calcium 48.2mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.7
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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