Turkey Biscuit Stew

This chunky stew makes a satisfying supper, especially in the fall and winter. It’s also a great way to use extra turkey during the holidays.

—Lori Schlecht, Wimbledon, ND

Prep: 15 min. • Bake: 20 min. • Makes: 8 servings

• ⅓ cup chopped onion
• ¼ cup butter, cubed
• ⅓ cup all-purpose flour
• ½ tsp. salt
• ⅛ tsp. pepper
• 1 can (10 ½ oz.) condensed chicken broth, undiluted
• ¾ cup 2% milk
• 2 cups cubed cooked turkey
• 1 cup cooked peas
• 1 cup cooked whole baby carrots
• 1 tube (10 oz.) refrigerated buttermilk biscuits

1. 1. Preheat oven to 375°. In a 10-in. ovenproof skillet, saute chopped onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Add the turkey, peas and carrots; heat through.
2. 2. Separate the biscuits and arrange over the stew. Bake until biscuits are golden brown, 20-25 minutes.

1 serving: 263 cal., 10g fat (5g sat. fat), 45mg chol., 792mg sod., 27g carb. (4g sugars, 2g fiber), 17g pro.