Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 263
  • Fat:
  • 10 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 45 mg
  • Sodium:
  • 792 mg
  • Carbohydrate:
  • 27 g
  • Fiber:
  • 2 g
  • Protein:
  • 17 g


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Turkey Biscuit Stew

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Served over biscuits, this chunky stew from Lori Schlecht of Wimbledon, North Dakota makes a hearty supper. "It's a great way to use extra turkey," she says.

SERVINGS: 6-8

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 15 min. Bake: 20 min.

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 milk
  • 2 cups cubed cooked turkey
  • 1 cup cooked peas
  • 1 cup cooked whole baby carrots
  • 1 tube (10 ounces) refrigerated buttermilk biscuits

Directions:

In a 10-in. 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. Yield: 6-8 servings.


  • Re: Turkey Biscuit Stew

    Very good. Easy to make and tasty! A bit too much salt for my taste, but that is easy to adjust. I will be making this again.

    KrystaLyn
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