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.