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Turkey Biscuit Stew Recipe
Turkey Biscuit Stew Recipe photo by Taste of Home

Turkey Biscuit Stew Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 6-8 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 milk
  • 2 cups cubed cooked turkey
  • 1 cup cooked peas
  • 1 cup cooked whole baby carrots
  • 1 tube (10 ounces) refrigerated buttermilk biscuits

Nutritional Facts

1 serving (1 each) equals 263 calories, 10 g fat (5 g saturated fat), 45 mg cholesterol, 792 mg sodium, 27 g carbohydrate, 2 g fiber, 17 g protein.

Directions

  1. 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.
  2. Bake at 375° for 20-25 minutes or until biscuits are golden brown. Yield: 6-8 servings.
Originally published as Turkey Biscuit Stew in Taste of Home December/January 1995, p45

Nutritional Facts

1 serving (1 each) equals 263 calories, 10 g fat (5 g saturated fat), 45 mg cholesterol, 792 mg sodium, 27 g carbohydrate, 2 g fiber, 17 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Turkey Biscuit Stew

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   (3)
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MY REVIEW
Reviewed Jan. 31, 2008

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.

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