From Carrie Morey’s Hot Little Suppers cookbook
(Serves 8)
- 2 Tbs. butter
- 1 medium yellow onion, chopped
- 2 shallots, chopped
- 1/4 cup dry white wine
- 2 cups mixed vegetables
- 3 cups of roasted turkey, chopped
- 1/4 cup all-purpose flour
- 3 cups chicken or turkey stock, plus more as needed
- Freshly chopped thyme, oregano, and parsley, to taste
- 12 Callie’s Buttermilk Biscuits, frozen
- ⅔ cup Savory Thyme Butter (recipe follows)
Preheat the oven to 350ºF.
- In an over safe skillet over medium high heat, melt the butter and sauté the onion and shallots together until translucent. Once onions and shallots are cooked, add the white wine while stirring to deglaze the pan. With a wooden spoon, scrape the bottom of the pan to get all of those flavorful bits.
- Add your choice of mixed vegetables to the pan along with the chopped roasted turkey. Mix everything together until evenly combined. Sprinkle the flour over the filling and gradually add the turkey or chicken stock to create the thickened roux for the filling. Continue to stir and add stock to the filling until you have used up all of it.
- Use your spoon to evenly distribute the filling across the skillet. Place frozen biscuits on top to create a crust. (Typically nine around the outer edge and three to fill the center.)
- Transfer the entire skillet into the oven and bake for 30 minutes.
- Before serving, spread a bit of the Savory Herb butter atop each biscuit.
For the Savory Thyme Butter:
(Makes ⅔ cup)
- 8 Tbs. (1 stick) butter, at room temperature
- 1 clove garlic, minced
- 2 Tbs. minced green onion (1 onion, white and green parts)
- 1 tsp. minced fresh thyme, or more to taste
- Kosher salt and freshly ground black pepper (more than you think you’ll need)
Combine all the ingredients in a bowl with a rubber spatula, or whip with a handheld mixer. Transfer to a ramekin, cover with plastic wrap, and store in the fridge, or roll into a log on plastic wrap and freeze until ready to use. Try this savory butter on bagels, steaks, and baked potatoes.
