TURKEY BISCUIT STEW

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Turkey Biscuit Stew image

From TOH's Casserole Cookbook. Very yummy and just in time for Thanksgiving leftovers. This is also very good as a leftover the next day. Instead of peas and carrots you could put in any leftover veggies. Instead of refrigerated biscuits I have also used a 7.5 oz pouch of biscuit mix (Bisquik brand) and 1/2 cup of water to make drop biscuits and baked for 15-20 minutes or until the biscuits are golden.

Provided by hungrykitten

Categories     One Dish Meal

Time 37m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/3 cup chopped onion
1/4 cup butter or 1/4 cup margarine
1/3 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 (10 1/2 ounce) can condensed chicken broth, undiluted
3/4 cup milk
2 cups cubed cooked turkey
1 cup frozen peas
1 cup whole baby carrots, cooked
1 (12 ounce) package refrigerated buttermilk biscuits

Steps:

  • In a 10 inch ovenproof skillet, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, peas and carrots; heat through.
  • Separate biscuits and arrange over the stew. Bake, uncovered, at 375 degrees for 20-25 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 417.5, Fat 19.5, SaturatedFat 8.4, Cholesterol 60.6, Sodium 1279.9, Carbohydrate 37.9, Fiber 2.6, Sugar 7.5, Protein 22.7

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