Directions

Cook onion, carrots, celery, parsnip, apples and thyme in butter season with salt and pepper in a 12-inch-wide shallow pot, covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock , scraping up any brown bits as you pour in the stock. Bring the pot to a boil, stirring, then lower the heat and simmer until slightly thickened, about 5 minutes. Stir in turkey, and additional salt and pepper to taste. This part can be done up to one day in advance. Bring the mixture back up to a simmer when ready to proceed. Preheat oven to 375°F with rack in middle of the oven. Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheese and toss to coat. Blend in butter and shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk and stir just until a rough dough forms. Drop biscuit dough onto filling in68 large mounds, leaving spaces between biscuits so that can rise. Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.