Recipe provided by Chef Jean Coughlin of Dinner on Thyme in Topsham, Maine
Cook limas in boiling, salted water for about 5 minutes or until just tender. Add corn and bring to a simmer, then remove from heat. Drain and set aside.
Saute onion in butter until slightly transparent. Add tomato and turkey. Simmer for 5 minutes until tomato liquid is somewhat reduced.
Stir in salt, pepper, nutmeg and cream. Add the drained bean and corn mixture and cook over low heat until the mixture comes to a simmer.
Stir in the Cheddar and cook only until cheese has melted; remove from heat.
Stir in 1 cup of fresh basil.
For service: toast biscuits and place 1 biscuit open on each warm plate. Top with succotash. Garnish with remaining fresh basil leaves.