How to make it

  • In a saucepan, cover the potatoes and carrots with water, and cook until tender, about 15 to 20 minutes.
  • Drain, reserving 1 cup of the liquid. In a skillet sauté the onion and green pepper in 2 tablespoons of butter until tender.
  • Blend the soup and reserve liquid in a bowl.
  • Then place the soup mixture, turkey and cooked vegetables in a 2-quart casserole, and bake at 425°F for 15 minutes
  • Biscuits: Combine the flour, baking powder and salt in a bowl, cut in the butter until crumbly, add the milk, and mix well. Knead lightly on a floured surface.
  • Roll and cut with a 2" biscuit cutter and arrange over turkey mixture
  • Brush biscuits with additional milk, and bake for 15 minutes longer.
  • I often choose to use Pillsbury grands instead of making the biscuits.

People Who Like This Dish 3
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    juels ate it and said...
    Truely is a comfort food! A great way to use up turkey leftovers, too. 5 forks!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes