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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Served over biscuits, this chunky stew is a hearty supper. It's a great way to use extra turkey. Ingredients:
ngredients |
1/3 cup chopped onion |
1/4 cup butter or margarine, cubed |
1/3 cup all-purpose flour |
1/2 tsp. salt |
1/8 tsp. pepper |
1 can ( 10 1/2 -oz ) condensed reduced-sodium chicken broth, un-diluted |
3/4 cup 1% milk |
2 cups cubed cooked turkey |
1 cup cooked peas |
1 cup cooked whole baby carrots |
1 tube ( 10-oz ) refrigerated buttermilk biscuits |
Directions:
1. Preheat oven at 375.
2. In a 10-inch 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.
3. Bake at 375 for 20 – 25 minutes or until biscuits are golden brown.
4. Serving size: 1 biscuit and about 1 cup stew
5. Nutritional Values: Calories per serving: 263, Fat: 10g, Cholesterol: 45mg, Sodium: 589mg, Carbohydrate: 27g, Fiber: 2g, Protein: 17g
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