 |
Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 8 |
|
From TOH's Casserole Cookbook. Very yummy and just in time for Thanksgiving leftovers. This is also very good as a leftover the next day. Instead of peas and carrots you could put in any leftover veggies. Instead of refrigerated biscuits I have also used a 7.5 oz pouch of biscuit mix (Bisquik brand) and 1/2 cup of water to make drop biscuits and baked for 15-20 minutes or until the biscuits are golden. Ingredients:
1/3 cup chopped onion |
1/4 cup butter or 1/4 cup margarine |
1/3 cup all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 (10 1/2 ounce) can condensed chicken broth, undiluted |
3/4 cup milk |
2 cups cubed cooked turkey |
1 cup frozen peas |
1 cup whole baby carrots, cooked |
1 (12 ounce) package refrigerated buttermilk biscuits |
Directions:
1. In a 10 inch ovenproof skillet, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, peas and carrots; heat through.
2. Separate biscuits and arrange over the stew. Bake, uncovered, at 375 degrees for 20-25 minutes or until biscuits are golden brown.
|
|