Turkey Potpie with Cheddar Biscuit Crust

Ingredients for Turkey Potpie with Cheddar Biscuit Crust

• Carcass and skin from a 12- to 6.4kg roast turkey

• 2400ml water

• 1 cebolla mediana, picada en trozos grandes

• 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 cucharadita de tomillo picado

• 3 cucharadas de mantequilla sin sal

• 230g mushrooms, trimmed and quartered

• 30g de harina común

• 500g roast turkey meat, cut into 1/2-inch pieces

• 1 (275g) package frozen baby peas, thawed

• 250g de harina común

• 2 teaspoons baking powder

• 1 cucharadita de bicarbonato de sodio

• 1/2 cucharaditas de sal

• 1/2 cucharaditas de pimienta negra

• 150g coarsely grated extra-sharp Cheddar

• 40g grated Parmigiano-Reggiano

• 3/4 stick cold unsalted butter, cut into 1/2-inch pieces

• 300ml well-shaken buttermilk

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 850ml stock (reserve remainder for another use).

Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoons salt and 1/4 teaspoons 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 (850ml ), 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.

Preheat oven to 204°C with rack in middle.

Sift together flour, baking powder, bicarbonate of 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.