Monday, December 1, 2014

Turkey Biscuit Stew

This recipe was Originally published as Turkey Biscuit Stew in Taste of Home December/January 1995, p45 And looks DELISH!!!!! Gonna try it tonight!'s what's for dinner!

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6-8 ServingsPrep: 15 min. Bake: 20 min.

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


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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