Makeover Turkey Biscuit Bake |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 9 |
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We lightened up a recipe that had 40 grams of fat per serving. The results are a better-for-you bake that's just as satisfying. Ingredients:
1 cup baby carrots, halved lengthwise |
1 cup julienned parsnips |
1 tablespoon water |
2 cups sliced fresh mushrooms |
2 tablespoons butter |
1/2 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
4 cups fat-free milk |
3 cups diced cooked turkey breast |
1/2 cup frozen peas, thawed |
biscuits: |
1 cup king arthur unbleached all-purpose flour |
1/2 cup cake flour |
3/4 teaspoon baking powder |
1/2 teaspoon salt |
1/8 teaspoon baking soda |
1 egg |
1/2 cup buttermilk |
2 tablespoons butter, melted |
Directions:
1. In a microwave-safe bowl, combine the carrots, parsnips and water; cover and microwave on high for 4-5 minutes or until tender. Drain and set aside.
2. In a large nonstick skillet, saute mushrooms in butter until tender. Combine the flour, salt, white pepper and milk until smooth; stir into mushrooms. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the carrots, parsnips, turkey and peas. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
3. For biscuits, in a bowl, combine the flours, baking powder, salt and baking soda. Combine the egg, buttermilk and butter; stir into dry ingredients until a soft dough forms. Drop dough into nine mounds onto turkey mixture.
4. Bake at 425° for 15-18 minutes or until a toothpick inserted in biscuits comes out clean and biscuits are golden brown. Yield: 9 servings.
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