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 oignon moyen, grossièrement haché

• 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 cuillère à café de thym haché

• 3 cuillères à soupe de beurre non salé

• 230g mushrooms, trimmed and quartered

• 30g de farine ordinaire

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

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

• 250g plain flour

• 2 cuillères à café de levure chimique

• 1 cuillère à café de bicarbonate de soude

• 1/2 cuillères à café de sel

• 1/2 cuillères à café de poivre noir

• 150g coarsely grated extra-sharp Cheddar

• 40 g de Parmigiano-Reggiano râpé

• 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.

Préchauffez le four à 204°C avec la grille au milieu.

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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.