Melt the butter and olive oil together in a large, oven-safe skillet over medium heat. Add the onion, celery, and carrots and sauté until softened, about 10 minutes.
Add the corn, squash, peas, turkey, garlic, and McCormick® Rubbed Sage and season with salt and pepper. Cook for another 10 minutes, stirring and scraping the bottom of the pan, until the squash is tender.
In a large bowl, whisk together the chicken broth and McCormick® Turkey Gravy until well combined. Whisk in the cream.
Pour the gravy mixture into the pan. Cook for 10–15 minutes, stirring frequently, until the gravy thickens (it should slowly run down the back of a spoon).
Remove the pan from the heat and arrange the biscuits over the filling.
Transfer the pan to the oven and bake for 25–30 minutes or until the biscuits are golden brown. Let cool for 5–10 minutes before serving.
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