Makeover Turkey Biscuit Bake Recipe

4 2 1
Makeover Turkey Biscuit Bake Recipe
Makeover Turkey Biscuit Bake Recipe photo by Taste of Home
Publisher Photo

Makeover Turkey Biscuit Bake Recipe

Read Reviews
4 2 1
Publisher Photo
We lightened up a recipe that had 40 grams of fat per serving. The results are a better-for-you bake that's just as satisfying.
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 1 cup baby carrots, halved lengthwise
  • 1 cup julienned parsnips
  • 1 tablespoon water
  • 2 cups sliced fresh mushrooms
  • 2 tablespoons butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 4 cups fat-free milk
  • 3 cups diced cooked turkey breast
  • 1/2 cup frozen peas, thawed
  • BISCUITS:
  • 1 cup all-purpose flour
  • 1/2 cup cake flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 large egg
  • 1/2 cup buttermilk
  • 2 tablespoons butter, melted

Directions

In a microwave-safe bowl, combine the carrots, parsnips and water; cover and microwave on high for 4-5 minutes or until tender. Drain and set aside.
In a large nonstick skillet, saute mushrooms in butter until tender. Combine the flour, salt, white pepper and milk until smooth; stir into mushrooms. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the carrots, parsnips, turkey and peas. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
For biscuits, in a bowl, combine the flours, baking powder, salt and baking soda. Combine the egg, buttermilk and butter; stir into dry ingredients until a soft dough forms. Drop dough into nine mounds onto turkey mixture.
Bake at 425° for 15-18 minutes or until a toothpick inserted in biscuits comes out clean and biscuits are golden brown. Yield: 9 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Makeover Turkey Biscuit Bake in Light & Tasty February/March 2005, p11

Nutritional Facts

2/3 cup: 290 calories, 7g fat (4g saturated fat), 82mg cholesterol, 494mg sodium, 32g carbohydrate (0 sugars, 2g fiber), 24g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

Popular Videos

  • 1 cup baby carrots, halved lengthwise
  • 1 cup julienned parsnips
  • 1 tablespoon water
  • 2 cups sliced fresh mushrooms
  • 2 tablespoons butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 4 cups fat-free milk
  • 3 cups diced cooked turkey breast
  • 1/2 cup frozen peas, thawed
  • BISCUITS:
  • 1 cup all-purpose flour
  • 1/2 cup cake flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 large egg
  • 1/2 cup buttermilk
  • 2 tablespoons butter, melted
  1. In a microwave-safe bowl, combine the carrots, parsnips and water; cover and microwave on high for 4-5 minutes or until tender. Drain and set aside.
  2. In a large nonstick skillet, saute mushrooms in butter until tender. Combine the flour, salt, white pepper and milk until smooth; stir into mushrooms. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the carrots, parsnips, turkey and peas. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  3. For biscuits, in a bowl, combine the flours, baking powder, salt and baking soda. Combine the egg, buttermilk and butter; stir into dry ingredients until a soft dough forms. Drop dough into nine mounds onto turkey mixture.
  4. Bake at 425° for 15-18 minutes or until a toothpick inserted in biscuits comes out clean and biscuits are golden brown. Yield: 9 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Makeover Turkey Biscuit Bake in Light & Tasty February/March 2005, p11

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMakeover Turkey Biscuit Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ms11145 User ID: 1604521 218517
Reviewed Jan. 21, 2015

"I lightly sauted all of the vegetables together instead of using the microwave. I halved this recipe and put the mixture into individual ramekins. I realize that this is a *light* recipe; however, in order to make this more tasty for my family, I put just a tad of mozzarella cheese on top of each ramekin just before the end of the baking time. I loved the recipe; hubby tolerated it and adult daughter ate 3 bites and that was it. So, even though, I liked the recipe, I won't be making it again."

MY REVIEW
Joscy User ID: 2694585 149403
Reviewed Oct. 1, 2009

"I've made this twice now, and each time seems more flavorful. In place of cake flour I use all-purpose flour, sifting 3 times before making the biscuits."

Loading Image