We had this last night, as another way to use Thanksgiving leftovers.
I had the turkey broth, with loads of meat, already cooked and frozen. I used one jar of it, with some added water, carrots, onions, and peas. I mixed in a little cornstarch to thicken it.
Very simple. Classic taste.
It was the pumpkin biscuits that took it over the edge.
They were butternut-squash biscuits actually, using some squash leftover and also in the freezer. Here's the recipe:
2 cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 cup squash (I think I had a little more than that)
Milk to consistency
Mix the dry ingredients, cut in the butter until mixture resembles cornmeal. Add the squash and mix, adding milk as needed to make the dough pliable.
Knead for a few strokes, pat out and cut into biscuits.
For regular biscuits, you can bake these on a greased cookie sheet at 400 for about 15 minutes.
I placed them on top of the turkey filling, which I'd poured into a greased baking pan. I baked the whole thing, uncovered, at 400 for about 25 minutes,until the buscuits were golden brown.
This was simply delicious. We have enough for two more meals!
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