Lunch: Turkey Biscuit Stew Recipe
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 whole baby carrots
1 tube (10 ounces) refrigerated buttermilk biscuits
Instructions
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 for 2 minutes or until thickened and bubbly. Add the turkey, peas and carrots; heat through. Separate biscuits and arrange over the stew.
Bake at 375 ° for 20-25 minutes or until biscuits are golden brown.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
