Turkey Biscuits Presented in Various Ways

Warm Turkey Biscuit served over a delicious parsnip puree, topped with hot gravy and sprinkled with white sesame seeds. ©Joyce Hays, Target Health Inc.

 

Before I share a new recipe, it goes through many iterations; however, this was delicious the first time I experimented with the ingredients. This recipe is quick and easy, which is just what you want, after all your effort to make Thanksgiving work well. ©Joyce Hays, Target Health Inc.

 

Turkey Biscuits served over a medley of rice, mushrooms and green peas, hot gravy and sprinkled with black sesame seeds. ©Joyce Hays, Target Health Inc.

 

Same dish as above, after half the turkey biscuit has been eaten, revealing a soft moist center. ©Joyce Hays, Target Health Inc.

 

Plain hot Turkey Biscuits on their way to the table. MMmmm, they smell so-o good. Can’t want to sink our teeth into one of these. Served with roasted asparagus, a crunchy garden salad and chilled white wine. Btw, these yummy biscuits make a great finger food. I know this, because Jules keeps grabbing them out of the fridge to snack on. ©Joyce Hays, Target Health Inc.

 

Ingredients 

2 or 3 cups left-over turkey

1 pinch sea salt

1 pinch black pepper

1 teaspoon curry

1 jalapeno, seeds removed, then very well chopped

2 Tablespoons Kraft mayonnaise

2 teaspoons left-over gravy from bottom of turkey roast pan

6 fresh garlic cloves, sliced

One 2 inch piece of ginger, peeled then grated

6 scallions, thinly sliced (use the white part only)

Juice of 1/2 fresh lime

1 Tablespoon chickpea flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 egg, plus 1 egg white, slightly beaten in a small cup

Extra virgin olive oil for cooking

Use left-over gravy or make a new batch.

 

You need a food processor for this recipe and a large skillet.

Turkey Biscuits are the perfect meal for left-over roast turkey or chicken. Plus, they don’t have the same flavor as your turkey dinner. This is a quick, easy and delicious recipe; really hope you’ll try it. ©Joyce Hays, Target Health Inc.

  

Directions

1. Get all your slicing, egg-separating, chopping, grating, done first.

 

Preparing the lime and jalapeno. ©Joyce Hays, Target Health Inc.

 

Grating the ginger. ©Joyce Hays, Target Health Inc.

 

2. Get out your food processor, and a large skillet

3. All the ingredients are going to end up in your food processor, so it hardly matters, which goes in first, except, do this: add all of the dry ingredients last.

 

Adding wet ingredients to food processor (garlic, onion, lime, jalapeno, scallions). ©Joyce Hays, Target Health Inc.

 

Egg, all seasonings, gravy, turkey, mayo; all wet ingredients are now in food processor, ready to be pulsed. ©Joyce Hays, Target Health Inc.

 

4. Add the dry ingredients to the food processor, last. Then, pulse until all ingredients have been completely and thoroughly combined. It’s important to do this right.

 

After pulsing all wet ingredients, the dry ingredients were added, then pulsed. I’m going to pulse it just a little bit longer before removing from food processor. ©Joyce Hays, Target Health Inc.

 

5. Next, with a narrow spatula, scrape all the contents from your food processor, into a medium bowl. Get it all out, so it all goes into the Turkey Biscuits.

 

Batter is now ready to be hand molded into Turkey Biscuits for cooking. ©Joyce Hays, Target Health Inc.

 

6. Put oil in your large skillet and plan to cook no more than 3 or 4 Turkey Biscuits at a time. Use a medium high flame and heat before cooking.

7. Rub some flour together, on your hands, then with a Tablespoon, scoop out of the bowl, some of the mixture, and with your other hand, form an oval shape while mixture is still in the Tablespoon, and plop it into the hot skillet, using fingers to get all of the mixture out of the Tablespoon. There is no need to have each Turkey Biscuit look exactly the same.

8. Cook 1 to 2 minutes on each side. After flipping over the first time, you may see that this side needs to be cooked a little longer. Simply wait until the other side has cooked and browned, then flip back and cook a little longer, if needed. Both sides should be a golden brown; but not overcooked, or will be ruined.

 

First Turkey Biscuit to go into pan. Have some paper towel next to pan to drain the biscuits when cooked. ©Joyce Hays, Target Health Inc.

 

Here’s that first Turkey Biscuit after being flipped. This is just the right color to aim for, a lovely golden brown. ©Joyce Hays, Target Health Inc.

 

9. Have a serving platter ready, so that when cooked, you can arrange the Turkey Biscuits and serve immediately with hot gravy and a few sesame seeds (black or white) sprinkled over the Biscuits.

 

Turkey Biscuit cut in half, showing the yummy moist texture. Served with lots of hot gravy. ©Joyce Hays, Target Health Inc.

 

Turkey Biscuits are good as a quick snack; above served plain with green beans and almonds. ©Joyce Hays, Target Health Inc.

 

Turkey Biscuits served with cranberry sauce and gravy, over sauteed mushrooms and sweet peas. ©Joyce Hays, Target Health Inc.

 

We had several white wines during our testing of my new recipe for Turkey Biscuits. You can’t go wrong with some of our old standbys like the Stag’s Leap Wine Cellars, above or a Pino Grigio or another favorite, Pouilly-Fuisse, not to mention Prosecco, a Rose, Blanc de Blancs or Champagne and plenty more. ©Joyce Hays, Target Health Inc.

 

We went to Lincoln Center this weekend to hear Verdi’s Requium, a magnificent choral piece conducted by James Levine, whose health is better now, hence the maestro is back in the pit. Very enjoyable time!

 

Have a great week everyone!

 

From Our Table to Yours

Bon Appetit!

 

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