1/3 c Onion — chopped 2 c Turkey — cooked & cut up
1/4 c Butter or margarine 1 c Peas — cooked
1/2 ts Salt 1 c Carrots, baby — cooked
1/8 ts Pepper Whole
1 cn Chicken broth — 10 1/2 oz 1 Tube
Undiluted –
Or turkey broth Biscuits — 10 oz
3/4 c Milk Buttermilk
In a 10 inch ovenproof 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 deg. for 20 to 25 min. or until biscuits
are golden brown. Yield: 8 servings.
Yields
8 servings