Turkey and Gravy Biscuit Skillet

1 lb. can of buttermilk biscuits

2 cups leftover turkey gravy and/or reduced-sodium chicken or turkey broth

3 cups skinless, boneless leftover turkey meat, cut up into bite-sized pieces

3 cups leftover cooked vegetables (such as carrots, green beans, and/or corn) or one 12-ounce bag frozen peas and carrots

¼ cup minced fresh herbs (parsley, chives, tarragon, and/or basil)

Optional: garlic-herb butter and sea salt flakes (see below)

Preheat the oven 350 degrees Fahrenheit. 

Separate biscuits and arrange on a baking sheet. Bake until biscuits are pale golden brown, approximately 10 minutes. Leave oven on.

In a 10-inch ovenproof or cast-iron skillet, heat two tablespoons of olive oil over medium. Whisk in one tablespoon of all-purpose flour; cook, whisking constantly until lightly toasted, about one minute. Gradually stir in gravy and broth; bring to gentle boil over medium-high heat. Reduce heat to medium-low and simmer, whisking occasionally, until mixture thickens slightly, about 5-6 minutes. Remove from heat. Fold in turkey, vegetables and herbs. Season to taste with salt and ground black pepper.

Arrange biscuits on top of turkey mixture. Transfer skillet to oven. Bake until sauce is bubbly and biscuits are deep golden brown on top, about 10-15 minutes. Brush with butter or garlic-herb butter and sprinkle with sea salt flakes if you like. Serve immediately. Makes 6 servings.

Carol Malsch

St. Louis