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Turkey Biscuit Stew

Turkey Biscuit Stew recipe image
This Turkey Biscuit Stew is the ultimate comfort food, combining tender chunks of cooked turkey with sweet peas and baby carrots in a rich, creamy broth. The dish comes together quickly in a single ovenproof skillet, making it perfect for busy weeknights. The stew base is thickened with flour for a hearty texture, while the top layer of canned biscuits bakes until golden brown and fluffy, absorbing the savory juices below. It&# 226;€™s a rustic, satisfying meal that feels like a warm hug in a bowl. Serve it straight from the oven for maximum flavor and aroma, ideal for cold evenings or family dinners.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 340.5
Description
This Turkey Biscuit Stew is the ultimate comfort food, combining tender chunks of cooked turkey with sweet peas and baby carrots in a rich, creamy broth. The dish comes together quickly in a single ovenproof skillet, making it perfect for busy weeknights. The stew base is thickened with flour for a hearty texture, while the top layer of canned biscuits bakes until golden brown and fluffy, absorbing the savory juices below. It&# 226;€™s a rustic, satisfying meal that feels like a warm hug in a bowl. Serve it straight from the oven for maximum flavor and aroma, ideal for cold evenings or family dinners.
Ingredients
  • 1/3 cup Onion, chopped
  • 2 cups Turkey, cooked and cut up
  • 1/4 cup Butter or margarine
  • 1 cup Peas, cooked
  • 1/2 teaspoon Salt
  • 1 cup Carrots, baby, cooked
  • 1/8 teaspoon Pepper
  • 1 can Chicken broth (10 1/2 oz), undiluted
  • 1 can Biscuits (10 oz)
  • 3/4 cup Milk or buttermilk
Directions
  1. 1
    Preheat oven to 375°F (190°C).
  2. 2
    In a 10-inch ovenproof skillet, melt butter over medium heat.
  3. 3
    Add chopped onion and sauté until tender and translucent, about 5 minutes.
  4. 4
    Stir in flour, salt, and pepper until smooth and well combined.
  5. 5
    Gradually whisk in chicken broth and milk, cooking and stirring constantly until the mixture thickens and becomes bubbly.
  6. 6
    Add the cooked turkey, peas, and carrots to the skillet; stir to combine and heat through.
  7. 7
    Separate the canned biscuits and arrange them evenly over the top of the stew.
  8. 8
    Bake for 20 to 25 minutes, or until the biscuits are golden brown and cooked through.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 340.5kcal
% Daily Value *
Total Fat 22.4g35%
Saturated Fat 6.6g33%
Cholesterol 89.0mg30%
Sodium 2674.1mg112%
Total Carbohydrate 2.1g1%
Dietary Fiber 0.4g2%
Sugars 0.9g
Protein 27.3g55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use a heavy-bottomed ovenproof skillet like cast iron or stainless steel.

If using fresh carrots, slice them thinly and cook them with the onions until tender before adding the broth.

Turkey broth can be substituted for chicken broth for a deeper flavor.

Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.

For extra flavor, consider adding a teaspoon of dried thyme or rosemary to the stew base.

Keywords: turkey, biscuit, stew, one-pot, comfort-food, chicken-broth, peas, carrots, onion, butter, flour, milk, easy-dinner, skillet-meal, hearty, winter, family-friendly
Read it online: https://www.chefs-mate.com/recipe/turkey-biscuit-stew/