2 c Leftover Turkey; cubed
2 c Chicken or Turkey Stock
1 tb Olive Oil
1 Sweet Red Pepper; diced
1 cn (4-oz.) Mushroom Slices
2 c Fresh or frozen Corn
1 c Buttermilk
1 1/2 tb Cornstarch
Salt and Black Pepper
2 c All-purpose Flour
2 ts Baking Powder
1/4 ts Baking Soda
4 ts Butter or Margarine
Pre-heat the oven to 400-F degrees and lightly butter a 9-inch by 13-inch
baking dish; set aside.
Bring the chicken or turkey stock to a boil in a large saucepan over
medium-high heat. Continue to simmer the stock about 8 minutes more, or
until the original volume is reduced to 1 1/2 cups.
Meanwhile, warm the olive oil in a large skillet over moderate heat, and
saut?the red pepper and mushroom slices 3 to 4 minutes, until slightly
soft. Remove from the heat and stir in the corn kernels and the turkey.
In a small bowl, blend together 1/4 cup of the buttermilk with the
cornstarch until smooth. Stir into the chicken stock until it thickens
slightly. Add the sauce to the turkey and vegetables. Add about 1/8
teaspoon each salt and pepper, and spoon the mixture into the prepared
baking dish.
To prepare the biscuit topping, sift the flour into a large bowl with the
baking powder, baking soda, and 1/4 teaspoon of salt. Rub the margarine
with your fingers until coarse crumbs form. Stir in 3/4 cup of buttermilk
and blend just until the mixture forms a soft dough.
On a lightly floured board, roll out the dough to about 1/2 inch thick.
Using a 3-inch cookie cutter, cut out 8 rounds from the dough.
Place a single layer of biscuit dough rounds on top of the meat and
vegetables in the baking dish.
Bake in the oven 15 to 20 minutes, until the biscuits are browned and the
turkey mixture is hot. Serve warm.
Yields
6 servings
