5-ingredient Meals from Leftovers

Because you can eat only so many turkey sandwiches, we’re here to help you spin Thanksgiving leftovers into a host of new dishes.

- IVY MANNING,CARSON DOWNING,ANNIE PROBST

Turkey-and-Gravy Biscuit Skillet

You’ll need a total of 2½ cups gravy or broth for this skillet dinner: Measure out the gravy, then supplement with broth to get to the full amount.

HANDS ON 15 min.

TOTAL TIME 30 min.

1 lb. can refrigerated buttermilk biscuits

2½ cups leftover turkey gravy and/or reduced-sodium chicken or turkey broth

3 cups skinless, bonelessleftover turkey meat, cut into bite-size pieces (about 1 lb. meat)

3 cups leftover cooked vegetables (such as carrots, green beans, and/or corn) or one 12-oz. bag frozen peas and carrots

¼ cup minced fresh herbs (parsley, chives, tarragon, and/or basil)

Garlic-Herb Butter and sea salt flakes (optional)

1. Preheat oven to 375°F. Separate biscuits and arrange on a baking sheet. Bake until biscuits are pale golden brown, 10 minutes. Leave oven on.

2. In a 10-inch ovenproof or cast-iron skillet heat 2 Tbsp. olive oil over medium. Whisk in 2 Tbsp. all-purpose flour; cook, whisking constantly, until lightly toasted, about 1 minute. Gradually stir in gravy and broth; bring to a gentle boil over medium-high. Reduce heat to medium-low and simmer, whisking occasionally, until mixture thickens slightly, 5 to 6 minutes. Remove from heat. Fold in turkey, vegetables, and herbs. Season to taste with salt and ground black pepper.