| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Stews, Quickbreads, Turkey | 6 | Servings | |
INGREDIENTS
| 1/3 | c | Chopped onion |
| 1/4 | c | Butter/margarine |
| 1/3 | c | Flour |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 10 1/2 | oz | Condensed chicken or turkey |
| Broth, undiluted | ||
| 3/4 | c | Milk |
| 2 | c | Cubed cooked turkey |
| 1 | c | Cooked peas |
| 1 | c | Cooked whole baby carrots |
| 1 | Tube (10 ozs) refrigerated | |
| Buttermilk biscuits |
INSTRUCTIONS
In a 10 in oven proof skillet, saute onion in butter until tender. STir in flour, salt and pepper until smooth. Gradually add broth and milk; cook, stirring constantly, until thickened and bubbly. Add the turkey, peas and carrots; heat through. Separate biscuits and arrange over the stew. Bake at 375 for 20 to 25 minutes or until biscuits are golden brown. Taste of Home Dec/Jan '95 From: Marie Culver Posted to MM-Recipes Digest V4 #3 by "Rfm" <[email protected]> on Jan 11, 99
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