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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Served over biscuits, this chunky stew from Lori Schlecht of Wimbledon, North Dakota makes a hearty supper. It's a great way to use extra turkey, she says. Ingredients:
1/3 cup chopped onion |
1/4 cup butter, cubed |
1/3 cup king arthur unbleached 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 |
Directions:
1. 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.
2. Bake at 375° for 20-25 minutes or until biscuits are golden brown. Yield: 6-8 servings.
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