A comforting dish of creamy turkey served over freshly baked herb biscuits.
Melt the butter in a medium saucepan over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Whisk in the flour until smooth and cook for 1-2 minutes.
Cooking the flour removes its raw taste.
Gradually add the milk and sherry, whisking constantly to avoid lumps.
Adding the liquid slowly ensures a smooth sauce.
Stir in the thyme, salt, and pepper, and cook until the sauce thickens.
Adjust the seasoning to taste at this stage.
Add the cooked turkey to the sauce and reduce the heat to low.
Let the turkey warm through gently without overcooking.
Preheat the oven to 425°F (220°C).
Ensure the oven is fully preheated for even baking.
In a mixing bowl, combine the baking mix, milk, thyme, pepper, and cheese.
Mix just until combined to avoid tough biscuits.
Drop spoonfuls of the dough onto a parchment-lined baking sheet.
Use a spoon or scoop for evenly sized biscuits.
Bake the biscuits for 15-18 minutes until golden brown.
Check the biscuits towards the end of baking to avoid over-browning.
Serve the creamed turkey over the split biscuits and garnish with parsley.
Serve immediately for the best texture and flavor.
