- Stand mixer for making biscuit dough and mixing ingredients
- Kitchen scale for precise measurements of flour, butter, etc.
- Pie dish or skillet depending on baking method
- Silicone spatula for scraping and mixing ingredients
- Rolling pin (optional) for making biscuit dough from scratch
- Peeler if needed to peel vegetables or preparing garnishes
- Mandoline slicer for precise cutting of vegetables and cheese for the crust
- Kitchen thermometer for checking turkey temperature during cooking
- Digital food scale (alternative to a kitchen scale)
- Meat tenderizer or mallet (optional, but can help flatten and tenderize chicken pieces if necessary
Carcass and skin from a 12- to 14-pound roast turkey
10 cups water
1 medium onion, coarsely chopped
2 large carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large parsnip (peeled), cored and cut into 1/2-inch pieces
1 teaspoon chopped thyme
3 tablespoons unsalted butter
1/2 pound mushrooms, trimmed and quartered
1/4 cup all-purpose flour
4 cups roast turkey meat, cut into 1/2-inch pieces
1 (10-ounce) package frozen baby peas, thawed
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup coarsely grated extra-sharp Cheddar
1/4 cup grated Parmigiano-Reggiano
3/4 stick cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups well-shaken buttermilk
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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