Ingredients: |
Ingredients: 2 Med. stalks celery, cut up
1 Med. carrot, cut up
1 Med. onion, cut up
1 Tbsp, fresh Thyme leaves
5 lg. leaves sage, torn
1 Tbsp. olive oil
2-1/2 c. all-purpose flour
1 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
4 Tbsp. butter, cut up and cold
1-1/4 c. buttermilk
1-1/2 lbs. ground turkey (93% lean)
1/2 c. mayonnaise
1/4 c. cranberry preserves or sauce
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Directions: |
Directions:1. In food processor, pulse celery, carrot, onion, thyme and sage until finely chopped. In 12-in. skillet, heat oil on med. Add vegetable mixture and 1/4 tsp. each salt and pepper, cook 15 min. or until tender, stirring occasionally. Transfer to med bowl, cool completely.
2. Preheat oven to 450'F Spray two 12-c. muffin pans with nonstick cooking spray. Line lg. rimmed baking sheet with parchment. In clean food processor bowel, pulse flour, sugar, baking powder, baking soda and 1/4 tsp. salt until blended. Add butter. Pulse until course crumbs form. Transfer mixture to lg bowl. Stir in buttermilk, then one-third of cooked vegetable mixture until just blended. Divide among cups of prepared muffin pans (about 3 Tbsp. each. Bake 15 min. or until golden brown. Transfer biscuits from pans to wire racks, let cool slightly.
3. Meanwhile in med. bowl, combine turkey, remaining cooked vegetable mixture and 1/4 tsp. salt until just combined. Form into 24 patties (2 in. wide); place on prepared baking sheet. Bake 15 min. or until cooked through (165'F).
4. When biscuits are cool enough to handle, slice in half. Add turkey patties and dolliops of mayo and cranberry preserves. |
This recipe for Turkey Sliders with Stuffing Biscuits is from