Instructions: Melt butter in large skillet over medium heat. Add onion and brown lightly, 3 to 4 minutes. Stir in flour and combine well. Add thyme and broth. Add tomatoes and simmer over medium-low heat, stirring occasionally until slightly thickened, 5 minutes. Add lima beans, potatoes, turkey, salt and pepper and mix well. Cook 2 to 3 minutes for flavors to meld. Transfer mixture to 2-quart casserole or baking dish.

For the biscuit topping: Sift 1 1/2 cups flour, cornmeal, baking powder and salt into bowl. Cut in shortening with pastry blender until mixture resembles coarse meal. Stir in milk until mixture is moist. Turn onto lightly floured board and knead gently a few seconds.

Roll out to 1/2-inch thickness. Cut into turkey shapes with floured turkey cutter. Add clove for each turkeys eye. Place turkey-shaped biscuits side by side on top of hot turkey mixture in casserole.

Bake at 400 degrees until biscuits are lightly browned and puffed, 25 to 30 minutes. Bake extra biscuits on baking sheet alongside casserole until lightly browned, 20 to 25 minutes.

This recipe yields 4 servings.

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