Chive Shortcakes with Smoky Corn and Okra Stew
Chive Shortcakes with Smoky Corn and Okra Stew is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat a 12-inch heavy skillet (not nonstick; preferably cast-iron) over medium heat until hot, then brown ears of corn, in batches if necessary.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat a 12-inch heavy skillet (not nonstick; preferably cast-iron) over medium heat until hot, then brown ears of corn, in batches if necessary.
Cut kernels from cobs and set aside.
Put cobs and silk into a medium pot.
Remove skin, bone, and tendons from turkey (reserve meat) and add to cobs along with water, 1 onion quarter, and 1 teaspoon salt, then simmer briskly until liquid is reduced to about 3 cups, 30 to 40 minutes.
Strain broth through a sieve into a bowl, discarding solids.
Cut turkey meat into 1/2-inch pieces.
Coarsely chop remaining onion, then cook in butter with 1/4 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes.
Stir in okra and cook, stirring occasionally, until tender, 5 to 10 minutes.
Sprinkle flour over vegetables and cook, stirring, 1 minute.
Stir in corn broth and milk.
Bring to a boil, stirring, then boil over medium heat, stirring occasionally, until slightly thickened, about 2 minutes.
Stir in corn kernels and turkey, then gently simmer until heated through, 1 to 2 minutes.
Preheat oven to 450°F with rack in middle.
Sift together flour, baking powder, baking soda, and 1 teaspoon each of salt and pepper into a bowl.
Stir in chives.
Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.
Add buttermilk and stir with a fork until a dough just forms (dough will be moist).
Turn out dough onto a well-floured surface, lightly dust dough with flour, and knead gently 6 to 8 times.
Roll out dough on a floured surface with a floured rolling pin into a 12- by 6-inch rectangle (1 inch thick), reflouring surface if necessary.
Cut into 8 (3-inch) squares with a floured knife.
Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging 2 inches apart.
Bake until golden, 12 to 15 minutes, then transfer to a rack to cool to warm.
Halve biscuits horizontally and put each bottom half in a shallow bowl.
Spoon stew over biscuit bottoms and cover with tops.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.