Back to the Casserole Dish

Thanksgiving is gone and the turkey is still here. Tonight I bring a special treat to all of my fellow Domestic Engineers. As if turkey salad, turkey Chili, turkey and rice soup, and turkey sandwiches weren't enough here's one more recipe to glean from the carcass of the turkey.
This little creation was quick, about 35 minutes to prepare from start to finish.

Ingredients
2 cups of cooked Turkey
1/2 cup Sweet Peas (canned or frozen)
3 Medium Potatoes (Diced)
1 cup Diced Carrots
1/2 medium Onion
1/2 Cup Flour
2 cups of Turkey Broth
1/2 cup Milk
Salt and Pepper

Topping
2 cups All Purpose Flour
2 1/2 tsp Baking Powder
1 tsp salt
2/3 cup Shortening
1/4 cup to 1 cup of Milk

In a medium sauce pan bring 3 to 5 cups of Water to a boil. Add salt, Carrots, Potatoes. Cook until tender. Mean while prepare the roux.

Preparing the roux
In a small skillet over low heat add Turkey Broth. Whisk in Flour until smooth. Bring to a boil and add milk, salt, and pepper. Remove from heat and sit aside.

Preparing the topping.
Combine Flour, Baking Powder, and Salt. With a fork cut in shortening until the mixture looks like corn meal. Add in enough milk to make the mixture sticky. Set aside

In a large casserole dish combine Turkey, Roux, and Vegetables. Add salt and pepper to taste. Top with Biscuit dough topping and bake at 400 degree F until bubbling (about 15 minutes)

The beauty of this recipe is that you can subsitute the Turkey and Turkey broth with Chicken or beef. Its very versatile and is very filling on evenings when you are strapped for time and everyone just needs a bit of comfort food.