Turkey Bis­cuit Skil­let

Simple & Delicious - - ON THE MENU -

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.

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