Back to Turkey Biscuit Stew

Print Options


Card Sizes

Turkey Biscuit Stew Recipe

Turkey Biscuit Stew Recipe

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. YIELD:6-8 servings


  • 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


  • 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.

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.

Wine Pairings

Medium-Bodied White Wine

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