Turkey and Biscuits
You can punch up the flavor of this dish by adding ½ teaspoon dried sage and 1 to 2 teaspoons dried parsley when you add the pepper. The style of biscuits you use is up to you; just keep in mind that the bigger the biscuits, the longer they'll take to bake.
INGREDIENTS | SERVES 4
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 1 stalk celery, chopped
- Salt to taste
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 ½ cups milk
- 1 12-ounce package frozen peas and carrots
- 2 cups cooked turkey, cubed
- Freshly ground black pepper to taste
- 1 7.5-ounce can refrigerator biscuits
Preheat oven to 425°F.
Bring the oil and butter to temperature in an ovenproof Dutch oven over medium heat. Add the onion and celery and sauté for 5 minutes, or until the onion is transparent.
Sprinkle the flour over the cooked vegetables and stir-fry for 2 minutes to cook the flour.
Slowly add the chicken broth to the pan, whisking to prevent lumps from forming. Stir the milk into the chicken broth. Increase the temperature to medium-high and bring to a boil. Reduce the heat and simmer for 5 minutes, or until mixture begins to thicken.
Add the peas and carrots, turkey, and pepper. Mix well.
Arrange the biscuits over the top of the turkey mixture. Bake for 20 to 25 minutes, or until the biscuits are golden brown.
Ground Turkey and Biscuits
You can substitute a pound of ground turkey for the cooked turkey in this recipe. Simply add it when you sauté the onion and celery. Fry it until the turkey is cooked through, using a spatula to break up the turkey as it cooks. You may need to drain off a little excess oil before you add the flour, but otherwise you simply follow the recipe.