Turkey Stew With Biscuits Recipes

TURKEY BISCUIT STEW

Turkey Biscuit Stew image

Turkey Biscuit Stew is comfort food!

Provided by Ellen Folkman and Family Around the Table

Categories Dinner

Time 35m

Number Of Ingredients 11

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 milk
2 cups cubed cooked turkey
1 cup cooked peas
1 cup cooked, sliced carrots
1 tube (10 ounces) refrigerated buttermilk biscuits, not flaky

Steps:

In a 10-inch ovenproof skillet (like cast iron), add butter and sauté onion until tender over medium heat. Stir in flour, salt and pepper until well blended. Add broth and milk and bring to a boil. Stir for 2 minutes or until thickened and bubbling. Add the turkey, peas and carrots and heat through. Open refrigerated biscuits and separate. Gently place and arrange biscuits over the stew.
Bake at 375° for 20-25 minutes or until biscuits are golden brown and puffy.

Nutrition Facts : ServingSize 1 biscuit with the stew

TURKEY BISCUIT STEW

Turkey Biscuit Stew image

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

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

In a 10-in. 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 at 375° until biscuits are golden brown, 20-25 minutes.

Nutrition Facts : Calories 345 calories, Fat 15g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 960mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 2g fiber), Protein 18g protein.

TURKEY BISCUIT STEW

Turkey Biscuit Stew image

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.

Provided by hungrykitten

Categories One Dish Meal

Time 37m

Yield 6-8 serving(s)

Number Of Ingredients 11

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

Steps:

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.
Separate biscuits and arrange over the stew. Bake, uncovered, at 375 degrees for 20-25 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 417.5, Fat 19.5, SaturatedFat 8.4, Cholesterol 60.6, Sodium 1279.9, Carbohydrate 37.9, Fiber 2.6, Sugar 7.5, Protein 22.7

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