Ingredients
- 2 cup pulled leftover turkey leg meat
- 1/2 cup flour
- 1/4 pound unsalted butter
- 1 cup skim milk
- 1 cup turkey or chicken stock
- 1 tablespoon dry sage
- 2 cup pulled leftover turkey leg meat
- 1/2 cup flour
- 1/4 pound unsalted butter
- 1 cup skim milk
- 1 cup turkey or chicken stock
- 1 tablespoon dry sage
- 2 pound ap flour
- 2 pound cake flour
- 2 tablespoon baking powder
- 1 tablespoon baking soda
- 12 ounce sugar
- 1 tablespoon and 1 teaspoon salt
- 5 1/2 pound cold butter, cut into quarter inch cubes
- 3 cup heavy cream
Preparation
Baking Directions:
Turkey gravyIn a heavy bottom sauce pot melt butter over medium heat and whisk in flour.
Cook for about 10 minutes until the flour is blond and smells like baked cookies.
Add milk and stock to the flour and whisk until smooth.
Keep cooking and stirring the gravy until it becomes thick.
Add the turkey and heat through.
Add the sage and season with salt and pepper.
BiscuitsPre-heat oven to 325˚.
In the bowl of a stand mixer with the paddle attachment mix all ingredients except for the cream on medium speed until the texture is mealy and resembles coarse corn meal.
Add the cream to the bowl and continue to mix until incorporated.
Turn dough out on to a well floured work surface and roll out to one inch thickness.
Punch out biscuits with a three inch cookie cutter and place on a greased cookie sheet.
Place the cookie sheet in the pre-heated oven and allow to bake for 10 minutes before turning the cookie sheet and letting cook for another 5 minutes.
The biscuits are done when you can gently press the center and it springs back.
Serving Directions:
Place two warm biscuits on a plate and ladle gravy over the biscuits generously.
Top with two cage-free hen eggs fried in Extra Virgin Chilean Olive Oil.
