Ingredients
Units
- Extra-virgin olive oil, for drizzling
- 2 large red onions (1 cut into wedges, 1 diced)
- 2 1/2-lbs turkey breast
- 4 teaspoons chopped thyme
- Salt and pepper
- 4 tablespoons unsalted butter
- 3 red potatoes
- 2 stalks celery, chopped
- 1/4 cup all-purpose flour
- 2 cups low-sodium turkey or chicken broth
- 1/2 cup whole milk
- 1 cup frozen corn
- 1 cup frozen broccoli
- 1 can Pillsbury Grands Biscuits
Instructions
- Preheat the oven to 375 degrees and drizzle a baking dish with olive oil.
- Arrange the onion wedges in the dish and set the turkey breast on top.
- Season the turkey generously with salt and pepper, 2 tsp of thyme, and drizzle with olive oil.
- Bake until cooked thoroughly, about 45 minutes. Let cool, then shred.
- Melt the butter in a large pot over medium heat. Add the diced onion, corn, celery, broccoli, thyme, 1/2 teaspoon salt and pepper.
- Cook, stirring, until the vegetables are tender, about 7 minutes.
- Sprinkle the flour over the vegetables.
- Cook, stirring, until the flour is toasted, about 2 minutes.
- Whisk in the broth, milk and shredded turkey and bring to a boil.
- Reduce the heat to medium low and simmer until slightly thickened, about 3 minutes.
- Remove from the heat and season with salt and pepper.
- Transfer filling to a baking dish.
- Open the grands, flatten and stretch them out, and lay over the top, so the slices cover the filling.
- Place in the oven for about 18-25 minutes or until the grands are done.
- Let stand 5 minutes before serving.