Taste of Home
Turkey Biscuit Stew
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 8 servings.
This chunky stew makes a hearty supper, especially in the fall and winter. It'salso a great way to use extra turkey during the holidays. —Lori Schlecht, Wimbledon, North Dakota
Ingredients
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1/3 cup chopped onion
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1/4 cup butter, cubed
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1/3 cup all-purpose flour
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1 can (10-1/2 ounces) condensed chicken broth, undiluted
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3/4 cup 2% milk
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2 cups cubed cooked turkey
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1 cup cooked peas
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1 cup cooked whole baby carrots
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1 tube (16.3 ounces) large refrigerated buttermilk biscuits
Directions
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1.
Preheat oven to 375°. In a 10-in. cast-iron or other 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 until thickened and bubbly, about 2 minutes. Add the turkey, peas and carrots; heat through. Separate biscuits and arrange over the stew.
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2.
Bake until biscuits are golden brown, 20-25 minutes.
Nutrition Facts
3/4 cup stew with 1 biscuit: 345 calories, 15g fat (7g saturated fat), 53mg cholesterol, 960mg sodium, 36g carbohydrate (7g sugars, 2g fiber), 18g protein.
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