Step 1: Biscuits ... Preheat oven to 425 degrees. In a large bowl, add the baking (Bisquick) mix, milk, thyme, cheese, and pepper and mix well. On a cookie or baking sheet lined with parchment or sprayed with a non-stick spray, drop spoonfuls of the mix on to the pan. I like a couple of tablespoons per biscuit. The batter is thick. Bake 15-18 minutes on the middle shelf until golden brown. I like large biscuits, but you can make them any size you want. As the biscuits bake, make the sauce.
Step 2: Sauce ... In medium size saute pan, melt the butter on medium heat, add the turkey and cook until heated through, about 2-3 minutes, stirring often. Then, add the flour - mix, and cook another minute to get rid of that "raw" flour taste. Slowly, add the milk whisking often to combine and bring up to medium high heat - you want the sauce to come to a light boil to thicken. Once you get the desired consistency, add in the sherry, thyme, a pinch of both salt and pepper and stir well. Reduce the heat to low and let it simmer to thicken and develop all the flavors. Note: I like a fairly thick sauce, if you prefer your sauce a bit thicker, add a bit more milk. The consistency is really up to you. Keep the sauce on a simmer until the biscuits are ready. Make sure to check for any additional seasoning before you serve.
Step 3: Serving -- Slice the biscuits in half on your plate and serve the creamed turkey on top. Garnish with fresh parsley. Add a nice green vegetable like broccoli rabe which could be roasted right along with the biscuits or a fresh salad. Comfort food doesn't get much better.
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