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1
Make the filling: Preheat the oven to 375 degrees F and drizzle a baking dish with olive oil.
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2
Arrange the onion wedges in the dish and set the turkey breast on top.
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3
Add the thyme sprigs, season the turkey generously with salt and pepper and drizzle with olive oil.
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4
Roast until a thermometer inserted into the thickest part of the turkey registers 165 degrees F, about 45 minutes.
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5
Let cool, then shred, discarding the skin.
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6
(You should have about 4 cups meat.)
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7
Melt the butter in a large cast-iron skillet over medium heat.
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8
Add the diced onion, chopped carrots, celery and thyme, 1/2 teaspoon salt and a few grinds of pepper.
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9
Cook, stirring, until the vegetables are tender, about 7 minutes.
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10
Stir in the mustard, then sprinkle the flour over the vegetables.
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11
Cook, stirring, until the flour is toasted, about 2 minutes.
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12
Whisk in the broth, milk and shredded turkey and bring to a boil.
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13
Reduce the heat to medium low and simmer until slightly thickened, about 3 minutes.
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14
Remove from the heat and season with salt and pepper.
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15
Make the topping: Whisk the flour, cornmeal, chives, baking powder, sugar, 3/4 teaspoon salt, the baking soda and a few grinds of pepper in a medium bowl.
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16
Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
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17
Add 3/4 cup buttermilk and stir until the dough comes together.
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18
Stir in up to 1/4 cup more buttermilk, a little at a time, if the dough feels dry.
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19
Stir the peas into the turkey filling.
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20
Using a spoon, drop about 14 mounds of batter on top.
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21
Transfer the skillet to the oven and bake until the topping is puffed and golden, about 25 minutes.
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22
Let stand 5 minutes before serving.
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23
Photograph by Con Poulos
