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Makeover Turkey Biscuit Bake

 Makeover Turkey Biscuit Bake
We lightened up a recipe that had 40 grams of fat per serving. The results are a better-for-you bake that's just as satisfying.
9 ServingsPrep: 30 min. Bake: 15 min.

Ingredients

  • 1 cup baby carrots, halved lengthwise
  • 1 cup julienned parsnips
  • 1 tablespoon water
  • 2 cups sliced fresh mushrooms
  • 2 tablespoons butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 4 cups fat-free milk
  • 3 cups diced cooked turkey breast
  • 1/2 cup frozen peas, thawed
  • BISCUITS:
  • 1 cup all-purpose flour
  • 1/2 cup cake flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 egg
  • 1/2 cup buttermilk
  • 2 tablespoons butter, melted

Directions

  • In a microwave-safe bowl, combine the carrots, parsnips and water;
  • cover and microwave on high for 4-5 minutes or until tender. Drain
  • and set aside.

2 of 2

Makeover Turkey Biscuit Bake (continued)

Directions (continued)

  • In a large nonstick skillet, saute mushrooms in butter until tender.
  • Combine the flour, salt, white pepper and milk until smooth; stir
  • into mushrooms. Bring to a boil; cook and stir for 1-2 minutes or
  • until thickened. Stir in the carrots, parsnips, turkey and peas.
  • Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • For biscuits, in a bowl, combine the flours, baking powder, salt and
  • baking soda. Combine the egg, buttermilk and butter; stir into dry
  • ingredients until a soft dough forms. Drop dough into nine mounds
  • onto turkey mixture.
  • Bake at 425° for 15-18 minutes or until a toothpick inserted in
  • biscuits comes out clean and biscuits are golden brown. Yield: 9
  • servings.
Nutritional Facts: 2/3 cup turkey mixture with 1 biscuit equals 290 calories, 7 g fat (4 g saturated fat), 82 mg cholesterol, 494 mg sodium, 32 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.