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CARLA HALL Smothered Turkey with Gravy & Biscuits

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Add a little Southern twang to your Thanksgiving with this Smothered Turkey & Biscuits recipe!

ingredients
SMOTHERED TURKEY WITH GRAVY & BISCUITS
2 tablespoons olive oil
2 turkey thighs (bone in, skin on)
1 onion (roughly chopped)
1 carrot (peeled and roughly chopped)
2 ribs celery (sliced 1/4-inch)
3 sprigs thyme
1 porter (12 ounces, or other dark beer)
2 cups chicken stock
3 tablespoons flour
3 tablespoons butter
Kosher salt and freshly ground black pepper (to taste)
BUTTERMILK BISCUITS
2 1/2 cups all-purpose flour (plus additional for dusting)
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon table salt
1/2 teaspoon baking soda
2 tablespoons vegetable shortening
1 stick unsalted butter (chilled and cut 1/2-inch dice) + 2 tablespoons (melted)
1 1/2 cups low-fat buttermilk (chilled)

directions
In a Dutch oven add 2 tablespoons olive oil and heat over medium-high heat. Season turkey with Kosher salt and freshly ground black pepper. Add turkey to the Dutch oven skin-side down and cook until browned on all sides about 7-9 minutes. Remove to a plate. Add the onion, carrot, celery and thyme and cook until lightly browned and softened, about 5-7 minutes.
Add the porter and scrape the browned bits from the bottom of the pot. Allow to simmer and reduce for 2-3 minutes. Add the chicken stock and thighs, bring to a boil and cover. Reduce heat to a simmer and allow to simmer for 40 minutes until cooked through or at a temperature of 165ºF.
Remove thighs to a plate. Using a slotted spoon remove vegetables and thyme and skim fat off of the surface. Add flour and whisk together. Allow to simmer until thickened, about 5 minutes. Add butter and mix to combine. Add more stock if necessary.
When the thighs are cool enough to handle, shred the meat and add back to the Dutch oven. Stir to coat in gravy.
For the Biscuits: preheat oven to 450ºF. Line a half sheet pan with parchment paper.
In a large bowl, add the flour, baking powder, sugar, salt and baking soda and whisk together. Add the shortening and pinch into the flour to incorporate until small, pea-sized pieces form. Add the cold butter and toss until all of the cubes are coated. Using your fingertips, press the cubes to completely flatten and freeze the mixture for 15 minutes.
Reserve 1 tablespoon of buttermilk and add the remaining to the flour mixture. Using a fork, mix until the dough forms into a ball, the dough will be sticky.
Transfer dough to a lightly floured surface. Using a rolling pin, roll the dough to 1/2-inch thickness. Use a 2 3/4-inch biscuit cutter to cut the dough into rounds. Re-roll dough until all is used and refrigerate for 15 minutes.
In a small bowl mix 1 tablespoon buttermilk with melted butter. Brush on top of the dough rounds and bake until golden brown, about 10 minutes. Transfer to a wire baking rack to cool and allow to cool slightly before serving with the turkey.
Helpful Tip: use leftover turkey meat and gravy! Serve over biscuits!

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