Turkey and apple cheddar-biscuit pie

Directions

1. In a 9- or 10-inch cast-iron skillet, heat about 1 tablespoon olive oil over medium heat. Add the ground turkey and cook, stirring often, until browned. Once cooked through, push the turkey to the edges of the pan and stir in the diced onion, carrot, celery, and potato. Add more oil if needed. Cook until the onion becomes translucent. Stir everything together, then add the sage, poultry seasoning, a pinch of salt and pepper, and the minced garlic. Cook for 1 minute, then stir in 3 tablespoons of flour and cook for another minute.
2. Pour in the apple cider and chicken broth, stirring well and scraping the bottom of the pan. Bring to a boil, then reduce to a simmer. Let cook until the vegetables are just fork-tender and the gravy has thickened.
3. Meanwhile, preheat the oven to 400°F and prepare the biscuit topping.
4. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Cut in the cold cubed butter with your fingers until the mixture resembles coarse meal. Stir in the grated cheddar cheese, then add the milk and mix until just combined. Set aside.
5. When the gravy has thickened, stir in the diced apple. Turn off the heat.
6. Drop the biscuit dough by tablespoonfuls across the top of the skillet. Bake for about 20 minutes, until the biscuits are golden and a toothpick inserted into a biscuit comes out clean. Let cool for 5 minutes before serving. Garnish with fresh parsley if desired.