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Turkey Biscuit Stew

 Turkey Biscuit Stew
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.
6-8 ServingsPrep: 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.
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.

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Turkey Biscuit Stew (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer