1 3/4 cups plus ⁄ cup white whole-wheat flour, divided, plus additional for dusting
1/2 cup stone-ground yellow cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda (TRY: Bob’s Red Mill Baking Soda)
1/4 plus ⁄ tsp sea salt, divided
4 scallions, light green and green parts only, sliced
3 piquillo peppers, patted dry and finely chopped
Olive oil cooking spray
2 all-natural lean Italian turkey sausages (about 3 1/2 oz each), casings removed
6 oz lean ground turkey breast
1/2 tsp dried thyme
1 tsp fresh ground black pepper
8 eggs (over easy, sunny-side up or poached), optional
1 1/2 tbsp chopped fresh chives
Preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper. Cut butter into 1/2-inch cubes and place on a small plate; return to refrigerator until ready to use. To a glass measuring cup or small bowl, add 3/4 cup milk and vinegar; stir to combine. Let stand at room temperature for 10 minutes.
In a large bowl, whisk together 1 3/4 cups flour, cornmeal, baking powder, baking soda and 1/4 tsp salt. Using a pastry cutter, fork or your fingers, add butter cubes to bowl and work into flour mixture until it reaches a loose, sandy consistency with pea size chunks of butter remaining. Add milk mixture and stir gently with a rubber spatula until dry ingredients are just moistened. Stir in scallions and piquillos.
Transfer dough to a lightly floured surface. With floured hands, quickly shape into a thick disk. Lightly sprinkle dough with flour and roll out to approximately 3/4 inch thick. Using a 3-inch cutter, stamp out biscuits and transfer to prepared baking sheet. Gather remaining dough and re-roll to make a total of 8 biscuits. Bake in center of oven until a toothpick comes out with a few moist crumbs and bottoms are golden brown, 11 to 13 minutes. Cool on baking sheet for 3 minutes, then transfer to a cooling rack.
Meanwhile, mist a large skillet with cooking spray and heat on medium-high. Add sausages, turkey and thyme and cook, stirring occasionally and crumbling the meat into bite-size pieces, until no longer pink, 5 to 7 minutes. Meanwhile, in a large bowl, whisk together remaining 1 ⁄ 3 cup flour, remaining 2 3/4 cups milk, remaining ⁄ tsp salt and black pepper until smooth. To skillet, add flour-milk mixture and bring to a simmer on medium-high, stirring occasionally.
Reduce heat to medium-low and simmer, stirring frequently, until thickened, 3 to 5 minutes. Split biscuits and place 2 halves on each of 8 plates. Over bottom half of each biscuit, spoon about 1/2 cup sausage gravy and top with eggs (if using). Sprinkle with chives and rest top halves of biscuits over gravy.
Trust us, this isn’t your grandmother’s turkey pot pie! Our easy version is made from start to finish in the same skillet, making cleanup a breeze – plus, our fluffy biscuits are a nice change-up to the traditional pastry topping. If you have green beans leftover from your holiday meal, you can use them instead of the peas.
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