Turkey Biscuit Skillet
My mother always made this skillet recipe while we were growing up. Now I make it for my own husband and kids. I use the small biscuits because the larger ones don’t seem to brown up as nicely on top. I also add mushrooms to this recipe because my family adores mushrooms. —Keri Boffeli, Monticello, IA
Takes: 30 min. • Makes: 6 servings
1 Tbsp. butter 1/₃ cup chopped onion 1/4 cup all-purpose flour 1 can (101/2 oz.) condensed chicken broth, undiluted 1/4 cup fat-free milk 1/₈ tsp. pepper 2 cups cubed cooked turkey breast 2 cups frozen peas and carrots (about 10 oz.), thawed 1 tube (12 oz.) refrigerated buttermilk biscuits, quartered
1. Preheat oven to 400°. Melt butter in a 10-in. ovenproof skillet over mediumhigh heat. Add onion; cook and stir until tender, 2-3 minutes.
2. In a small bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add the turkey and peas and carrots; heat through. Arrange biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.
1 SERVING 319 cal., 10g fat (4g sat. fat), 43mg chol., 878mg sod., 36g carb. (4g sugars, 2g fiber), 22g pro.