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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

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

  • 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 each: 263 calories, 10g fat (5g saturated fat), 45mg cholesterol, 792mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 17g protein

Reviews for Turkey Biscuit Stew

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MY REVIEW
caree929
Reviewed Jan. 11, 2016

"This is a really good recipe that works as is or with modifications! I used leftover homemade turkey gravy, frozen peas and carrots and homemade buttermilk biscuits. (This way I could have less sodium since I hardly ever cook with salt.) I couldn't find the leftover turkey I froze, so I used cooked chicken instead. I also added dried minced garlic and poultry seasoning. My husband packed up some to take to work for lunch which is definitely a sign he liked it, LOL!"

MY REVIEW
Juanitameareed
Reviewed Dec. 2, 2014

"Big hit at my house but instead of peas I used green beans"

MY REVIEW
robinrot
Reviewed Nov. 30, 2014

"Made this tonight...taste like pot pie. I added my leftover turkey gravy from Thanksgiving. Yum!"

MY REVIEW
KrystaLyn
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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Wine Pairings

Medium-Bodied White Wine

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