Unrepentantly unremorseful, I like my gravy thick enough to cut with a knife and laden with sufficient meat to make a T. rex blush. As chili is the cuisine du annee, today’s biscuit and gravy recipe trends less pale, soupy and goopy and more crimson, carnivorous, and obtuse.
1 lb ground turkey
1 T chili powder
1 t Northwoods seasoning (Penzey’s)
1 t Bavarian seasoning (Penzey’s)
½ t crushed red pepper
2 T picked pepperoncini, chopped
2 T ketchup
8 oz Tomato sauce
Biscuits- I used Rhode’s Southern style frozen biscuits. While I am generally capable of making wonderfully flaky “from scratch” biscuits, my mental acuity is lax (at best) today. Best not to face the very real possibility of mangling my phalanges with the pastry cutter. Convenience freezer foods to the rescue.
1) Brown turkey meat until cooked through.
2) Drain and add seasonings.
3) Continue frying meat/seasonings over medium heat for 5 minutes, working the seasonings into the meat with a spatula.
4) Add pepperoncini, ketchup, and tomato sauce.
5) Simmer on low for 30 minutes.
6) Prepare biscuits according to package directions.
7) Serve gravy over biscuits.
The red chili gravy opened to a smattering of “so-sos” and “not bads”. The ITP offered a single “pretty good”.
While I liked the high viscosity of the gravy, it pushed into the realm of “sloppy joe dense”. Perhaps cutting it with a small volume of spicy bloody mary mix would do the trick. Ground turkey is at its best when operating incognito. The goal was to hit the meat with enough seasoning so that it would be mistaken for beef or pork. Was I successful? To an extent the turkey flavor was masked (Pre mistook it for beef). I’d have been best served napalming the turkey with additional chili powder and black pepper. Alternatively, employing bulk pork sausage would suffice.
All-in-all, this was a fairly good chili, but the need for improvement is evident. As an aside, the Rhode’s Southern style biscuits are flaky, moist, and fantastically scrumptious.