TURKEY BISCUIT STEW
From spinach1948 15 years ago
- 25 minutes to make
- Serves 8
Served over biscuits, this chunky stew is a hearty supper. It's a great way to use extra turkey. Adapted from Lori Schlecht's recipe posted in the Taste of Home anlong with the photo.
Ingredients
- ngredients: shopping list
- 1/3 cup chopped onion shopping list
- ¼ cup butter or margarine, cubed shopping list
- 1/3 cup all-purpose flour shopping list
- ½ tsp. salt shopping list
- 1/8 tsp. pepper shopping list
- 1 can ( 10 ½ -oz ) condensed reduced-sodium chicken broth, un-diluted shopping list
- ¾ cup 1% milk shopping list
- 2 cups cubed cooked turkey shopping list
- 1 cup cooked peas shopping list
- 1 cup cooked whole baby carrots shopping list
- 1 tube ( 10-oz ) refrigerated buttermilk biscuits shopping list
How to make it
- Preheat oven at 375.
- In a 10-inch ovenproof skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the turkey, peas and carrots; heat through. Separate biscuits and arrange over the stew.
- Bake at 375 for 20 – 25 minutes or until biscuits are golden brown.
- Serving size: 1 biscuit and about 1 cup stew
- Nutritional Values: Calories per serving: 263, Fat: 10g, Cholesterol: 45mg, Sodium: 589mg, Carbohydrate: 27g, Fiber: 2g, Protein: 17g
The Rating
Reviewed by 8 people-
Delicious! A great comfort food on a cold night!!!
lovetolaughalot
in Sanford loved it
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Turkey *sigh* lol!! be awhile before i eat anymore! but when i do this would likely be the recipes! five forky
goodeat
in Benton loved it
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I just love this.
Hi 5.
ED
abbott41
in Boston loved it
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