I am posting this recipe before Thanksgiving comes because I am hoping to be out doing some crazy black Friday shopping when this post is published 🙂 I hope each of you had a wonderful Thanksgiving and are enjoying lots of yummy leftovers! If you have turkey leftovers I am excited to share one of my favorite things to do with it. It is comfort food at it’s best! It’s a homemade turkey gravy smothered all over a homemade biscuit. If you are in a hurry you could just use store bought biscuits, but if you have time to make them fresh, this meal is a perfect 10 in stick to your ribs kind of cooking! Not to mention it comes together fairly quickly if the turkey and everything is already cooked. Hope you enjoy 🙂

 


Turkey (Chicken) Gravy and Biscuits
Ingredients
  1. A double batch of homemade biscuits or store bought ones
  2. 3-4 boneless skinless chicken breast (can use raw or precooked and shredded chicken)
  3. 2 cups carrots, sliced
  4. 2 cups celery, sliced
  5. 1 large onion, chopped
  6. 1/2 stick butter
  7. 2-3 Tbs. cornstarch
  8. 6 cups chicken or turkey broth or drippings from the turkey
  9. 4 garlic cloves, minced
  10. 1/2 tsp. black pepper
  11. 1/4 tsp. cayenne pepper
  12. 1/2 tsp. sage
  13. 1 tsp. tarragon
  14. 1 cup half and half or whole milk
  15. 3-4 cups cooked and chopped turkey leftovers (or chicken)
  16. 1 cup frozen peas
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Instructions
  1. If you are making homemade biscuits, begin
  2. making those before you make the gravy. If you are using store bought biscuits,
  3. then make them simultaneously with the gravy. If you are using shredded,
  4. pre-cooked chicken, then add the chicken in with the peas at the last step. If
  5. you are using raw chicken, cut up the chicken into small pieces and add with
  6. the vegetables while you are sauting them all together. Cut up the carrots,
  7. celery, onion and potatoes. Heat a sauté pan with the half stick of butter and
  8. add all of the vegetables to the pan. Saute the vegetables until the onion
  9. begins to become tender and the carrots and potatoes are soft (but not mushy).
  10. Add three tablespoons of cornstarch to the mixture and stir until everything is
  11. coated. Pour in the chicken broth, minced garlic, pepper, cayenne pepper, sage
  12. and tarragon. Bring the mixture to a boil and let the mixture simmer until it
  13. begins to thicken. Once the mixture is fairly thick, add just enough half and
  14. half (or whole milk) to the sauce to make it the desired consistency you are
  15. looking for. Once the mixture is nice and smooth, and thick, add the frozen
  16. peas right at the very end. Turn down the heat and let the peas warm up. Spoon a generous portion of the mixture over
  17. the cooked biscuits and serve.
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