Indigo jones

Turkey and Biscuits:
This is the ultimate unrecipe, designed to use what you have, so feel free to be flexible with ingredients.

Saute one finely diced shallot in butter. If you don’t have a shallot, use an onion. Add diced carrot, and celery if you have it, and keep cooking until the shallot is transparent and the carrots are softened. Mix in chunks of cooked turkey, and sprinkle it with cornstarch or flour. Toss until everything is coated, and the flour is no longer visible. Slowly add turkey stock, or chicken broth, bring to a slow boil and stir until thickened. Go easy here. If it isn’t thick enough, mix some of your cornstarch or flour with some hot broth and stir it in. If it gets gloppy, add more broth. At this point, I added some frozen peas. You can add whatever vegetables and herbs you have. Season with salt and pepper and transfer to an ovenproof dish. Bonus points if you made this part in an ovenproof skillet and don’t have to wash another dish! Place biscuits on top of the mixture. Mine were already lightly baked, and very high, so I sliced them in half and brushed them with melted butter and little Maldon sea salt, ’cause I’m fancy.

Place in the oven at 350 degrees and bake until the biscuits are hot and browned about 5 minutes. If you don’t have leftover biscuits, you can use the ones from the tube and bake according to directions.
No biscuits, no problem. This filling could go into a traditional pie with a top crust, or atop those frozen puffed pastry shells instead. Baking times will vary according to your pastry preference.

Enjoy!