From the NY Times wonderful chef, David Tanis.I made this with leftover frozen turkey from Thanksgiving and I am not sure that I liked the turkey in there again unless it was fresh. Chicken would be delicious too. I think I would add an extra 1/4# of sausage too. The sweet potato biscuits were wonderful! I bake my sweet potatoes in a cold oven, turn up to 425 degrees (after pricking each with a fork a few times) right on the oven shelf for 45 minutes-1 hour, depending on size. Turn off the oven and leave for 30 minutes-perfect every time!
FOR THE CREAMED TURKEY:
4 ounces sausage meat, preferably breakfast sausage or sweet Italian sausage
2 tablespoons butter
1 small onion, finely diced
2 tablespoons flour
2 cups whole milk, more as needed
1 cup leftover gravy or 3/4 cup chicken broth
Salt and pepper
Pinch of cayenne
2 cups diced cooked turkey meat
FOR THE SWEET POTATO BISCUITS:
2 cups/260 grams all-purpose flour, more as needed
2 teaspoons/6 grams baking powder
½ teaspoon /1 1/2 grams baking soda
1 teaspoon/3 grams kosher salt
6 tablespoons unsalted butter, cut into small pieces
½ cup mashed sweet potato
½ cup buttermilk
Heat oven to 400 degrees. In a Dutch oven or heavy-bottomed skillet over medium heat, cook sausage meat, breaking it into small crumbly pieces as it browns. Pour off any rendered fat. Add butter and diced onion and cook, stirring, until onion is softened, 3 to 4 minutes. Sprinkle mixture with flour and stir to combine.
Add milk 1/2 cup at a time, stirring vigilantly as the sauce thickens. Reduce heat if sauce is bubbling too rapidly. Whisk in gravy or broth and season with salt, pepper and cayenne. Fold in turkey meat and heat through. Keep warm.
Make the biscuit dough: Combine flour, baking powder, baking soda and salt in a mixing bowl. Add butter and work it into the dry mixture with fingers until mixture resembles wet sand. Beat sweet potato and buttermilk together and stir into flour mixture. Mix briefly just enough to incorporate to make a soft dough.
Transfer dough to a work surface and dust lightly with flour. Knead for 1 minute, then pat or roll dough to a 1 1/2-inch thickness. Use a floured biscuit cutter or water glass to cut 10 to 12 rounds from the dough. (Or simply use a sharp knife to cut dough into 2-inch squares or diamonds.) Place on a parchment-lined baking sheet and bake for 10 to 12 minutes until golden.
To serve, split a warm biscuit and spoon saucy turkey over it.