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We love biscuits and gravy.  This savory dish will fill your home with the aroma of Thanksgiving day!  Most of my family loves these biscuits, but I will also make a few buttermilk biscuits to serve along with the gravy for a couple of my boys.

Please note, this recipe makes 24 servings. You can divide and freeze accordingly.

2, 6-7lb turkey breasts. Roasted, and cut into chunks

Then in a large stock pot (or in large pan over 2 burners) ;

melt 3/4C butter

then add

2lbs diced carrots

6 diced celery ribs

cook till tender, then add

2T garlic

24 minced fresh sage leaves

4t dried thyme

cook 5 min, then add

1 C flour, stir in to blend


10C turkey stock (canned or homemade)

2C white wine

salt and pepper to taste

simmer for 15 min. and add turkey chunks to the mixture.  Cook for another 15 min at a low simmer.

divide and freeze

Cornmeal Biscuit mix

makes 24

Using a food processor, mix together

4 1/2 C flour

1C plus 2T yellow cornmeal

2T baking powder

2 1/4 t baking soda

2 1/4t salt

4 1/2T sugar

1C plus 2T butter

place 1 1/2 C dry mix in freezer bag for 4 biscuits


When ready to use bring to room temp, and place in bowl. Add 6T buttermilk, stir to form a ball.  On a lightly floured surface, pat into a large square, cut into 4 squares.  Bake on cookie sheet and bake @400 for 15min.

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