Tuesday, April 20, 2010

TWD - Sweet Cream Biscuits with Turkey and Chardonnay & Herb Gravy

Tuesday with Dorie was a treat because we baked biscuits. Light, flaky, sweet biscuits that could go either way, with gravy and dinner or butter and jam. I choose dinner biscuits with roasted turkey breast in a Chardonnay and herb bath; used later for gravy.

The recipe was chosen by Melissa of Love at First Bite so click on over to her blog and check out the recipe and how she used her biscuits (somehow that does not sound right). They look delicious!

Very simple to make and only a hand-full of ingredients. The secret to truly tender, flaky biscuits is not over mixing or over handling the dough. Keep the process quick and simple. The sweet, creamy biscuits are unique because the recipe calls for heavy cream and a couple teaspoons of sugar. How could someone "not" like these?My camera and I are not cooperating together so some of our photos are dark. When a person carries a camera around as much as we foodies do, the camera and human clicker pretty much become CLOSE friends. I think my friend is getting slightly peeved over the food clinging to her outer parts. I wipe her off every evening, use special cleansers and cloth for the lens but the camera is still not amused!
See, when she wants to get along, the photo turns out nice and bright. The flash was on both shots and one was dark, and this one is great. Grumble, snort!Dinner was Turkey with Chardonnay and Herbs (for gravy later); smashed red potatoes, steam cauliflower and TWD sweet creamy biscuits. I am including the recipe for the Turkey with Chardonnay and Herbs because the meal with easy, practically roasted itself and the gravy was delicious!
1/2 cup olive oil
2 tablespoons dried thyme
2 tablespoons dried sage
2 tablespoons dried rosemary
2 tablespoons chopped garlic
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onions
1 6 to 9 pound turkey breast, boned or bone in (mine was bone in)
3 cups Chardonnay or other dry white wine
3 cups (about) canned low-salt chicken broth
6 tablespoons (3/4 stick) butter
6 tablespoons all purpose flour


Combine first 5 ingredients in small bowl. Let stand 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350. Place carrots, celery and onions in bottom of large roasting pan. Rub herb-oil mixture over turkey breast. Season turkey with salt and pepper. Place turkey breast atop vegetables. Pour wine and 1 cup broth around turkey in pan. Bake until turkey breast registers 170°F on thermometer, basting occasionally with pan juices, about 2 hour 30 to 45 minutes. Tent turkey in oven when the breast starts to get medium brown. Transfer turkey to platter.

Tent with foil to keep warm.

Strain pan juices into large glass measuring cup. Spoon fat from pan juices. Add enough remaining broth to measure 6 cups liquid. Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in pan juices and bring to boil. Reduce heat and simmer until thickened to sauce consistency, about 10 minutes. Season with salt and pepper.

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