Chive Shortcakes with Smoky Corn and Okra Stew

A hearty Southern-inspired dish combining flaky chive-studded shortcakes with a rich smoky stew made from fresh corn, okra, and smoked turkey. The shortcakes are split and topped with the savory vegetable-laden stew for a complete meal.

8 servings

1 hr 55 min

Published October 4, 2025

Ingredients

•4 ears corn
•1 pound smoked turkey leg
•5 cups water
•1 large onion
•½ stick unsalted butter
•1 pound small okra
•3½ tablespoons all-purpose flour
•1 cup whole milk
•3 cups all-purpose flour
•1 tablespoon baking powder
•1¼ teaspoons baking soda
•¼ cup chives
•1¼ sticks cold unsalted butter
•1½ cups buttermilk
•2 tablespoons chives

Cooking Instructions

1.
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. 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.
40 min
2.
Cut turkey meat into 1/2-inch pieces.
5 min
3.
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.
18 min
4.
Stir in corn kernels and turkey, then gently simmer until heated through, 1 to 2 minutes.
2 min
5.
Preheat oven to 450°F with rack in middle.
10 min
6.
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).
10 min
7.
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.
15 min
8.
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.
15 min

Ingredients

•4 ears corn

•1 pound smoked turkey leg

•5 cups water

•1 large onion

•½ stick unsalted butter

•1 pound small okra

•3½ tablespoons all-purpose flour

•1 cup whole milk

•3 cups all-purpose flour

•1 tablespoon baking powder

•1¼ teaspoons baking soda

•¼ cup chives

•1¼ sticks cold unsalted butter

•1½ cups buttermilk

•2 tablespoons chives

Cooking Instructions

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. 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.

40 min

Cut turkey meat into 1/2-inch pieces.

5 min

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.

18 min

Stir in corn kernels and turkey, then gently simmer until heated through, 1 to 2 minutes.

2 min

Preheat oven to 450°F with rack in middle.

10 min

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).

10 min

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.

15 min

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.

15 min