**This post is made in collaboration with Reames Egg Noodle. All content, ideas, and words are my own.**
Turkey and Biscuits ~ This is your classic turkey and biscuit recipe made better with Reames Egg Noodle. It’s also the winter dish I’ve vowed to make more often.
To start, make sure you have Reames Frozen Egg Noodles. It’s found in the freezer aisle of the store and is made with 3-simple ingredients and preservative free. So yeah, go ahead and bypass the dry noodle aisle, because you won’t want to ruin this recipe with those thin flimsy egg noodles. Nope. You want A Mighty Fork’n Noodle that that’s proud to show off its hefty body and hold up to all the filling, the biscuits and, not to mention, the best flavor catcher in the dish.
Now that we have this dish covered, what are your go to meals for the winter? I’m all about anything creamy and hearty like this, but wait until you see what I have in store for us next week. It involves more of these noodles but I’m going to do something special and unexpected with them. For now, queue up the Netflix and let’s cozy up to a bowl of this and let’s binge something.
What is everyone watching? I need some recs.
- Reames Frozen Egg Noodles
- 2 tablespoons olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup sliced leeks
- 1/2 cup diced yellow onions
- 1/4 cup diced shallots
- 6 large sprigs of parsley, chopped stems included
- 1 teaspoon chopped thyme
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh black pepper
- 3 cups turkey stock (chicken stock is okay too)
- 1 cup milk
- 2 cups of turkey, shredded or cubed
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 cup cold unsalted butter, diced
- 3/4 cup buttermilk
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped chives
- 1 large egg, beaten to blend, for egg wash
Heat oven to 350 degrees.
Bring a large pot of water to a boil. Cook Reames Egg Noodle to al dente; drain well. Set aside.
To make the filling: In a large oven-proof pan, over medium-high heat, add the oil. When the oil is hot, add the carrots, celery, leeks, onion and shallots. Cook and stir with a wooden spoon or spatula, until the carrots are softened to preferred doneness, 5 to 7 minutes.
Add in the parsley, thyme and flour, cook and stir until slightly browned, 2 minutes. Add garlic powder, onion powder salt, turkey stock and milk. Bring to a simmer, cook and stir until sauce is thickened, about 3- 5 minutes. Sauce is ready when it easily coats a spoon. Remove pan from heat and stir in turkey and set aside to make the biscuits
To make the biscuits. Add the the flour, baking powder, and salt into a stand mixer bowl, fitted with the paddle attachment; beat until combined. Add the butter and beat on low until butter is pea-sized Add the buttermilk and continue to beat on low until just combined. Add in the chives and cheddar cheese and beat on low.
Turn the dough out onto a well-floured board, and with a rolling pin, roll and flatten the dough to 3/8-inch thick. Stamp out twelve 2-1/2 inch rounds.
Place the biscuits on top of the filling. Brush them with the egg wash. Transfer the pan to the oven. Bake for another 20 to 30 minutes, or until the biscuits are brown and the filling is bubbly.