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Turkey Biscuit Bake

Ingredients

  • 1 cup baby carrots halved lengthwise
  • 2 cups cubed potatoes
  • 1 tablespoon water
  • 2 cups sliced fresh mushrooms if desired
  • 2 tablespoons butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 4 cups fat-free milk
  • 3 cups diced cooked turkey breast
  • 1/2 cup frozen peas thawed

Biscuits

  • 1 cup all-purpose flour
  • 1/2 cup cake flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 egg
  • 1/2 cup 1% buttermilk
  • 2 tablespoons butter melted

Instructions

  • In a microwave-safe bowl, combine carrots, potatoes and water; cover and microwave on high for 4-5 minutes or until tender (make sure they are sufficiently cooked–they won’t cook much more when you put into oven).
  • Drain and set aside. In a large nonstick skillet, saute mushrooms in butter until tender.
  • Combine flour, salt, white pepper and milk until smooth; stir into mushrooms.
  • Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • Stir in the carrots, parsnips, turkey and peas.
  • Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.

Biscuits

  • In a bowl, combine the flours, baking powder, salt and baking soda.
  • In another bowl, combine the egg, buttermilk and butter; stir into dry ingredients until a soft dough forms.
  • Drop dough into nine biscuits onto turkey mixture.
  • Bake at 425° for 15-18 minutes or until a toothpick inserted in biscuits comes out clean and biscuits are golden brown.