This yummy dish was the January feature of the Betty Crocker 2011 calendar. The cooking of this dish turned out to be a family event since my mother-in-law and I did all the prep work, but we had to leave for an errand. We had no choice but to delegate the task of cooking to hubby. Apparently, he was misled when we said "all you had to do is put everything together..."
When we got back, the kitchen
What you need:
For the filling:
2 1/2 cups baby carrots (12 oz)
2 cups cut-up fresh broccoli
3 tablespoons butter
1/2 cup chopped yellow onion
3 tablespoons all-purpose flour
2 cups chicken broth
1 tablespoon chopped fresh sage leaves
2 cups cubed cooked turkey
For the biscuit:
4 slices bacon
1 cup Original Bisquick mix
1/2 cup milk
1/2 cup shredded cheddar cheese
What to do:
Heat oven to 400°F. In a saucepan, heat 1 cup of water to boiling. Add carrots and broccoli and cook for about 4 minutes or until the veggies are crisp-tender. Drain.
Meanwhile, in a pan or wok, melt butter over medium heat. Add onion and cook for about 2 minutes, stirring occasionally until tender. Add the flour, broth and sage and beat with a whisk. Reduce heat to medium-low; cook for about 5 minutes, stirring occasionally, until sauce thickens. Stir carrots, turkey and broccoli into the sauce. Spoon the turkey mixture into an ungreased 2-quart casserole.
Place bacon strips in a pan and cook until crisp. Let cool, then crumble and set aside. In a medium bowl, combine all the biscuit ingredients and stir just until blended. Spoon this biscuit batter around the edge of the turkey mixture.
Bake for 25 to 30 minutes or until biscuit crust is golden brown.
Tips, Tricks and Tweaks:
1. Not a big fan of turkey? Use diced ham or left-over rotisserie chicken!
2. Substitute Bisquick mix with regular pie crust.
3. If using dried sage - just use one teaspoon. Dried herbs are often concentrated and is packed with flavor. (Nothing beats fresh, though)