Ingredients
½stickunsalted butter
1tbspolive oil
1½cupsyellow oniondiced
4stalksceleryfinely diced
1cupcarrotfinely diced
1½cupsbutternut squashdiced delicata
¼cupfrozen peasthawed
1cupcorn
2cupsroasted turkeyshredded
3clovesgarlicminced
½tspSage
1tspkosher saltto taste
1 tspfreshly ground black pepperto taste
2cupschicken broth
2cupsturkey Gravy
1cupheavy cream
1cupprepared biscuits
Preparation
Preheat the oven to 400°F (200°C).
Melt the butter and olive oil together in a large, oven-safe skillet over medium heat. Add the onion, celery, and carrots and sauté until softened, about 10 minutes.
Add the corn, squash, peas, turkey, garlic, sage, and season with salt and pepper. Cook for another 10 minutes, stirring and scraping the bottom of the pan until the squash is tender.
In a large bowl, whisk together the chicken broth and gravy until well combined. Whisk in the cream.
Pour the gravy mixture into the pan. Cook for 10 to 15 minutes, stirring frequently until the gravy thickens.
Remove the pan from the heat and arrange the biscuits over the filling.
Transfer the pan to the oven and bake for 25 to 30 minutes or until the biscuits are golden brown.
Let cool for 5 to 10 minutes before serving.
Enjoy!
