| 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" <Robert-Miles@usa.net> on Jan
11, 99
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