Serves8
- Active time:1 hr
- Start to finish:2 1/2 hr
November 2007
This recipe could easily become a year-round favorite—simply substitute supermarket rotisserie chicken for the turkey. And as a special treat for the kids (or the kid in you), make individual-size pies, using eight 10- to 12-ounce gratin dishes.
For stock
-
Carcass and skin from a 12- to 14-pound roast turkey
-
10
cups
water
For filling
-
1
medium onion, coarsely chopped
-
2
large carrots, cut into 1/2-inch pieces
-
2
celery ribs, cut into 1/2-inch pieces
-
1
large parsnip (peeled), cored and cut into 1/2-inch pieces
-
1
teaspoon
chopped thyme
-
3
tablespoons
unsalted butter
-
1/2
lb
mushrooms, trimmed and quartered
-
1/4
cup
all-purpose flour
-
4
cups
roast turkey meat, cut into 1/2-inch pieces
-
1
(10-ounce) package frozen baby peas, thawed
For biscuit crust
-
2
cups
all-purpose flour
-
2
teaspoons
baking powder
-
1
teaspoon
baking soda
-
1/2
teaspoon
salt
-
1/2
teaspoon
black pepper
-
1
cup
coarsely grated extra-sharp Cheddar
-
1/4
cup
grated Parmigiano-Reggiano
-
3/4
stick cold unsalted butter, cut into 1/2-inch pieces
-
1 1/4
cups
well-shaken buttermilk
Make stock:
-
Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3 1/2 cups stock (reserve remainder for another use).
Make filling:
-
Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
-
Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
Make biscuit crust and bake pie:
-
Preheat oven to 400°F with rack in middle.
-
Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
-
Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
Cooks’ notes:- If using carcass and meat from a brined turkey, filling may need little or no salt.
- Filling can be made in a 12-inch skillet and transferred to a 13- by 9-inch baking pan before topping with biscuit dough.
- You can substitute another turkey stock or reduced-sodium chicken broth for the stock in this recipe. You can also make stock using leftover cooked chicken in place of turkey.
