- This topic has 1 reply, 1 voice, and was last updated November 16, 2013 at 9:55 pm by .
- November 16, 2013 at 9:55 pm #324931
Turkey and Biscuit Bake
6 tbs butter
1 medium onion, chopped
1/3 cup all-purpose flour
2 tsp chicken bouillon granules or base
1/4 tsp poultry seasoning*
1/8 tsp ground black pepper
2 cups milk
3 cups diced cooked turkey, or use diced cooked chicken
2 cups frozen peas and carrots or mixed vegetables, thawed
***Homemade Parsley Biscuits***
2 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 tsp sugar
6 tbs butter
3/4 cup buttermilk
2 tbs fresh chopped parsley
1 tbs melted butter, for brushing the tops of the biscuits
Heat the oven to 375°.
Lightly grease a 2-quart casserole dish.
Melt the 6 tbs of butter in a large saucepan over medium heat. Add the onions and cook, stirring, until tender. Stir in the flour, bouillon granules or base, poultry seasoning, and pepper.
Cook, stirring, until the mixture is blended and bubbly. Gradually add the milk. Cook, stirring, until the sauce mixture is thickened and bubbly.
Stir in the diced cooked turkey and the vegetables. Cook, stirring occasionally, until the mixture is bubbly, about 5 minutes. Spoon the turkey mixture into the prepared 2-quart baking dish.
In a medium bowl, combine the flour, baking powder, soda, salt, and sugar.
Whisk to blend dry ingredients thoroughly. With a pastry blender or fingers, work the 6 tablespoons of butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until the mixture is moistened and the dough begins to hold together.
Turn out onto a lightly floured surface and knead just a few times, until a cohesive dough has formed. If necessary, work in a little more flour or buttermilk. Don’t overwork the dough or the biscuits will be tough.
Pat the dough into a circle about 3/4-inch thick and cut out with round biscuit cutters.
Arrange the biscuits over the filling in the casserole and brush with melted butter.
Bake for 18 to 25 minutes, until the biscuits are golden brown and the casserole is bubbly. Serves 6.
*If you don’t have a poultry seasoning blend, use about 1/4 teaspoon of dried leaf marjoram and 1/8 teaspoon of ground thyme. Time-saving tip: If you’re pinched for time, use purchased frozen biscuits to top this delicious casserole.
- You must be logged in to reply to this topic.