Filling:
5 cups leftover turkey
4 cups chicken stock
1 cup white wine
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
1 1/2 cups chopped yellow onions (about 2 onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-ounce package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1 tsp thyme
1/2 cup minced fresh parsley
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash
Preheat oven to 375 degrees F.
In a small saucepan, heat the turkey stock and wine and dissolve the bouillon cubes in the stock. In a large pot, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot turkey stock and wine to the sauce.
Simmer over low heat for 1 more minute, stirring, until thick. Add 2 tsp salt, 1/2 tsp pepper, 1 tsp thyme, and the heavy cream. Add the turkey, carrots, peas, onions, and parsley. Mix well. Place the mixture in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes. (You definitely need the cookie sheet lined with parchment!)
While the filling bakes, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine. Mix in the parsley.
Roll dough out on a well-floured board to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
Remove the filling from the oven and arrange the biscuits on top. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Note: To make in advance, refrigerate the turkey filling and biscuits separately. Bake the filling for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.