This chunky stew makes a hearty supper, especially in the fall and winter. It'salso a great way to use extra turkey during the holidays. —Lori Schlecht, Wimbledon, North Dakota
Turkey Biscuit Stew
Turkey Biscuit Stew
Prep Time
15 min
Cook Time
20 min
Yield
8 servings
Ingredients
- 1/3 cup chopped onion
- 1/4 cup butter, cubed
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 can (10-1/2 ounces) condensed chicken broth, undiluted
- 3/4 cup 2% milk
- 2 cups cubed cooked turkey
- 1 cup cooked peas
- 1 cup cooked whole baby carrots
- 1 tube (16.3 ounces) large refrigerated buttermilk biscuits
Directions
- Preheat oven to 375°. In a 10-in. cast-iron or other 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 until thickened and bubbly, about 2 minutes. Add the turkey, peas and carrots; heat through. Separate biscuits and arrange over the stew.
- Bake until biscuits are golden brown, 20-25 minutes.
Nutrition Facts
3/4 cup stew with 1 biscuit: 345 calories, 15g fat (7g saturated fat), 53mg cholesterol, 960mg sodium, 36g carbohydrate (7g sugars, 2g fiber), 18g protein.
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