Why not use all your leftovers and have a brand-new meal at the same time! Here's an idea for what's left of your next bird...

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Chicken Stew

Hudson Valley Mediterranean: The Gigi Good Food Cookbook, by Laura Pensiero (This may also be made with left-over turkey!)

2 tablespoons olive oil
2 celery stalks, thinly sliced
2 medium carrots, sliced on the diagonal
1 medium onion, chopped
1 garlic clove, minced
12 ounces boneless, skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper
1/4 cup dry white wine
1 small sweet potato, peeled and cut into 1-inch cubes
1 medium turnip, peeled and cut into 1/2-inch cubes
4 cups chicken stock or reduced sodium broth
2 thyme sprigs
1 bay leaf
1 1/2 teaspoons cornstarch

Biscuits:

1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons canola oil
1 cup low-fat buttermilk
1/3 cup grated cheddar cheese

Place a 9- or 10-inch Dutch oven over medium heat and add the olive oil. When the oil is hot, add the celery, carrots, onion, and garlic. Cook, stirring often, until the vegetables have softened, 8 to 10 minutes.

Season the chicken with salt and pepper. Increase the heat to medium-high, add the chicken, and cook until lightly browned, 5 to 7 minutes.

Add the white wine and reduce it slightly, 30 seconds.

Stir in all the remaining stew ingredients except the cornstarch. Simmer over low heat, partially covered, until the vegetables are tender, 35 to 40 minutes.

While the stew simmers, prepare the biscuits: In a large bowl, combine the flour, baking powder, baking soda, and salt, and stir with a fork to blend.

Add the oil and buttermilk, and mix until the ingredients are just incorporated. Set aside.

Preheat the oven to 375 degrees (F).

Stir the cornstarch into 1/2 cup water to form a slurry. Stir this into the simmering stew and cook for 2 to 3 minutes, until thickened.

Drop tablespoons of the biscuit dough over the top of the stew.

Transfer the pot to the oven, and bake for 20 minutes.

Sprinkle the cheddar over the biscuits, return the pot to the oven, and bake for another 5 minutes, until the cheese is melted and slightly browned. Serve immediately.

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