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Turkey Biscuit Stew Recipe

Name: Turkey Biscuit Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 3 cups cooked and seasoned turkey (shredded or cubed); 20 ounces (2 10-ounce) cans condensed cream of celery soup; 12 ounces bag frozen peas and carrots; 1½ cups half and half; 8 count can refrigerated flaky buttermilk biscuits

Princess Pinky Girl

Turkey Biscuit Stew is a satisfying one-skillet supper that goes from stovetop to oven in minutes. A perfect recipe to repurpose your leftover holiday turkey and veggies!

Ingredients

3 cups cooked and seasoned turkey (shredded or cubed)

20 ounces (2 10-ounce) cans condensed cream of celery soup

12 ounces bag frozen peas and carrots

1½ cups half and half

8 count can refrigerated flaky buttermilk biscuits

Method

Preheat the oven to 400 degrees fahrenheit.

In a large, oven safe skillet, mix together the turkey, cream of celery soup and frozen peas and carrots over medium heat.

Continue stirring and heating until the soup begins to bubble, about 3-5 minutes.

Once heated through and bubbling, remove from heat and stir in the half and half.

Open the biscuits and place them evenly over the top of the stew and then place the skillet in the oven.

Bake for 25-30 minutes or until the biscuits are golden brown and cooked through. You can use a knife or fork to lift the center biscuit and check the bottom to be sure it is not doughy.

Serve hot.

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