Let me begin by saying that Mr. C. loves leftovers. So, one of the benefits of cooking too much food for Thanksgiving is having just what he loves at his disposal. (Remember that word – disposal, because it’s going to be used again in this post, but in a very different context!)

But after the first meal of all things leftover, and even a second attempt to present him with yet another opportunity to enjoy all the delicious flavors that make Thanksgiving such a special occasion, his desire to eat anymore of the leftovers began to wane. And I could hardly stand to open the refrigerator. So, that meant that I had to figure out a better way to use up the leftovers. Thus, this recipe.

So, with 3 cups of shredded turkey to use in a dish that would hopefully be welcome, even if the name included “leftover turkey”, I came up with this recipe. But what to serve it over? That part came next.

So, I went online to find a drop biscuit recipe that didn’t require getting out the food processor or my stand mixer. (I’m still recovering from all the cooking I did for Thanksgiving, so the simpler the food prep for now, the better.) I found this recipe on the cookingclassy.com site and the biscuits turned out perfect for the intended purpose. Split in two, they weren’t smooth surfaced like so many of my biscuit recipes produce. (Which is perfect in most cases.) However, these biscuits had the perfect crumb to absorb the lovely gravy base that makes this àla King so delicious. And, best of all, the drop biscuits had been super easy to prepare.   

As for the leftover mashed potatoes, dressing, and corn pudding, well you remember that word I used above – disposal, that’s exactly where they ended up. Sometimes you just have to do what’s best for everyone concerned. And for my own sanity, not having the leftovers stare me down every time I opened the refrigerator, was a prudent move towards keeping me mentally healthy. Of course, the guilt is still there, but then, that’s another story for another time.

As always, keep staying healthy, keep making decisions that benefit not only yourself but those around you, and stay positive. Your positive outlook on life can be contagious. You never know who might need positive inspiration from time to time.

Peace and love to all.

¼ c. (½ stick) unsalted butter

½ c. minced onion  

¼ c. shredded carrot

¼ c. finely diced celery

2 garlic cloves, finely minced

¼ c. unbleached all-purpose flour

1 tsp. seasoned salt

freshly ground black pepper

¼ tsp. poultry seasoning 

1/8 tsp. dried thyme

¼ c. dry sherry

1½ c. turkey or chicken broth, or more as needed   

¾ c. whole milk

¼ c. heavy cream

2-3 c. diced turkey (and yes of course, you can used cooked chicken in place of turkey)

1 sm. (4-oz.) jar sliced pimento, well drained

½ c. frozen petite peas                                                

2 T. freshly chopped parsley

In a medium saucepan over medium heat, melt butter and sauté onion, carrot, and celery until tender, 3-5 minutes. Add the garlic and cook for 1 minute. Whisk in the flour, seasoned salt, pepper, poultry seasoning, and thyme and cook a minute or two. Add the dry sherry and let it evaporate for about 30 seconds.

Gradually whisk in the chicken broth, milk, and heavy cream. Cook until the mixture is thickened and bubbly. If too thick, add a bit more broth. Add the cooked turkey, drained pimento, frozen peas, and fresh parsley. Cook only until the chicken is hot. Taste and adjust seasoning.

Serve over halved biscuits, steamed rice, or mashed potatoes.

See recipe below for quick and easy Buttermilk Drop Biscuits.

BUTTERMILK DROP BISCUITS  

2 c. unbleached all-purpose flour, fluffed

2 tsp. baking powder

½ tsp. baking soda

1 tsp. granulated sugar

¾ tsp. kosher salt

½ c. (1 stick) unsalted butter, cut into small pieces

1 c. buttermilk

In a small mixing bowl whisk the flour, baking powder, baking soda, sugar, and salt together.  

Place the butter in a medium sized microwave safe dish and heat until about ¾ of the way melted. Remove and stir to melt fully.

Pour the buttermilk in with the butter and whisk until mixture appears lumpy.

Pour the flour mixture into the buttermilk mixture and stir gently just until all the flour is incorporated.

Using a #16 ice cream scoop that has been coated with cooking spray, scoop the dough onto a parchment paper lined baking pan at least 1½-inches apart. If you don’t own a #16 ice cream scoop, spray a quarter cup round measuring cup with non-stick cooking spray. 

Bake in a pre-heated 475-degree oven until tops are golden brown and the internal temperature reaches 205 to 210-degrees, about 12 – 14 minutes. Remove from oven, split, and serve topped with plenty of the à la King.