Here's a Miracle Meal perfect for the weekend after Thanksgiving, when you can't possibly eat another turkey sandwich but you've still got some lingering leftovers in the fridge. This skillet monkey bread starts with a can of biscuit dough, meaning you aren't stuck in the kitchen doing more cooking (hello, you just roasted a whole turkey a few days ago). I recommend putting this in the oven while you dig out all the Christmas decorations.
No Shame in Our Canned Biscuit Game
Look, I spent 12 years in the land of homemade buttermilk biscuits (I even have my own scratch biscuit recipe that I make once a week) but I want to let you in on a secret: even die-hard Southern biscuit-lovers reach for shortcuts sometimes. (Case in point: My mother-in-law keeps Sister Shubert's buttermilk biscuits in her freezer.) Canned biscuit dough isn't super glamorous, but it never disappoints when it comes to monkey bread.
Popping open the can of biscuit dough is the miracle moment here, because it feels so victorious to enjoy the comfort of warm biscuits covered in cheese and cranberry sauce without ever having to knead any dough.
What Is a Miracle Meal?
Miracle meals are the meals we pull off despite the failure of our best-laid plans; the dinners we can get on the table in 10 minutes; the meals made from pantry staples. Miracle meals are just as much about the cooks as they are about the eaters. At Kitchn, a Miracle Meal recipe only uses basic kitchen equipment and no more than five ingredients, with just 40 minutes (or less) of hands-on cooking time.
Turkey, Cranberry, Cheddar Skillet Monkey Bread
8 to 12 ounces
roasted turkey, shredded or cut into 1-inch pieces
1 (16-ounce) can
refrigerator biscuits, each biscuit cut into 4 pieces
shredded sharp cheddar cheese
Arrange a rack in the middle of the oven and heat to 400°F.
Melt the butter in a large, oven-safe skillet over medium heat. Add the turkey and cook until just heated through, about 3 minutes. Remove the pan from the heat. Add the biscuit pieces and cheese and stir to combine. Spread into an even layer. Top with dollops of the cranberry sauce.
Bake until the biscuits are doubled in size and golden brown, 15 to 18 minutes. Serve immediately.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.