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Turkey Biscuit Stew Recipe

Name: Turkey Biscuit Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
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

Taste of Home

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. —Lori Schlecht, Wimbledon, North Dakota

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

Method

Preheat oven to 375°. In a 10-in. cast-iron or other 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.

Bake until biscuits are golden brown, 20-25 minutes.

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