Turkey And Biscuits

Turkey And Biscuits

Ingredients:
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 medium yellow onion, chopped
1 stalk celery, chopped
3 tablespoons all-purpose flour
1 cup chicken broth

Directions:
11⁄ cups milk
2
1 12-ounce package frozen peas and carrots
2 cups cooked turkey, cubed
Freshly ground black pepper to taste
1 71⁄-ounce can refrigerator biscuits
2
1. Preheat oven to 425°F.
2. Bring the oil and butter to temperature in an ovenproof Dutch oven over medium
heat. Add the onion and celery and sauté for 5 minutes, or until the onion is
transparent. Sprinkle the flour over the cooked vegetables and stir-fry for 2
minutes to cook the flour.
3. Slowly add the chicken broth to the pan, whisking to prevent lumps from forming.
Stir the milk into the chicken broth. Increase the temperature to medium-high and
bring to a boil. Reduce the heat and simmer for 5 minutes, or until mixture begins
to thicken. Add the peas and carrots, turkey, and pepper. Mix well.
4. Arrange the biscuits over the top of the turkey mixture. Bake for 20–25 minutes,
or until the biscuits are golden brown.
Ground Turkey and Biscuits
You can substitute 1 pound of ground turkey for the cooked turkey in this
recipe. Simply add it when you sauté the onion and celery. Fry it until the
turkey is cooked through, using a spatula to break up the turkey as it cooks.
You may need to drain off a little excess oil before you add the flour, but
otherwise you simply follow the recipe.
OVEN-ROASTED TURKEY BREAST WITH ASPARAGUS
The internal temperature of a baked turkey breast cutlet should be 170°F. The size
and thickness of the cutlet can alter the baking time.
Yields 4 servings