Turkey Biscuit Stew

  Dinner

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.

Turkey Biscuit Stew

Average Rating: 4.461538

TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 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 2% milk
  • 2 cups cubed cooked turkey
  • 1 cup cooked peas
  • 1 cup cooked whole baby carrots
  • 1 tube (16.3 ounces) large refrigerated buttermilk biscuits

Instructions

  • 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 until thickened and bubbly, about 2 minutes. Add the turkey, peas and carrots; heat through. Separate biscuits and arrange over the stew.
  • 2. Bake at 375° 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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