Turkey And Vegetable Stew With Whole-Grain Biscuits Recipe

Name: Turkey And Vegetable Stew With Whole-Grain Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4.5 ounces self-rising flour (about 1 cup); 4.5 ounces white whole-wheat flour (about 1 cup), divided; 6 tablespoons cold unsalted butter, cubed; 9 tablespoons nonfat buttermilk; 2 tablespoons plus 2 teaspoons chopped fresh thyme, divided; 1 1/4 teaspoons salt, divided; Cooking spray; 3 tablespoons olive oil, divided; 2 pounds skinless, boneless turkey breast, cut into 1-inch pieces; 3 cups chopped onion; 2 cups diced carrot; 3 tablespoons chopped fresh sage; 2 tablespoons minced garlic; 2 teaspoons black pepper; 2 (8-ounce) packages sliced cremini mushrooms; 6 cups unsalted chicken stock (such as Swanson); 3 cups diced peeled Yukon gold potato; 4 thyme sprigs (optional)

Servings: persons

4.5 ounces self-rising flour (about 1 cup)
4.5 ounces white whole-wheat flour (about 1 cup), divided
6 tablespoons cold unsalted butter, cubed
9 tablespoons nonfat buttermilk
2 tablespoons plus 2 teaspoons chopped fresh thyme, divided
1 1/4 teaspoons salt, divided
Cooking spray
3 tablespoons olive oil, divided
2 pounds skinless, boneless turkey breast, cut into 1-inch pieces
3 cups chopped onion
2 cups diced carrot
3 tablespoons chopped fresh sage
2 tablespoons minced garlic
2 teaspoons black pepper
2 (8-ounce) packages sliced cremini mushrooms
6 cups unsalted chicken stock (such as Swanson)
3 cups diced peeled Yukon gold potato
4 thyme sprigs (optional)

1
Preheat oven to 350u00b0.
2
Weigh or lightly spoon self-rising flour and 1/2 cup white whole-wheat flour into dry measuring cups; level with a knife. Place flours in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, 2 teaspoons thyme, and 1/4 teaspoon salt; toss with a fork until moist. Drop dough by tablespoonfuls onto a foil-lined baking sheet coated with cooking spray (about 24 total). Bake at 350u00b0 for 25 minutes or until browned. Cool.
3
Heat a Dutch oven over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl. Add half of turkey; cook 3 minutes. Remove cooked turkey from pan. Repeat with remaining turkey.
4
Add remaining 1 1/2 tablespoons oil to pan. Add remaining 2 tablespoons thyme, 1/2 teaspoon salt, onion, and next 5 ingredients (through mushrooms); cook 5 minutes. Combine remaining 1/2 cup white whole-wheat flour and stock in a bowl. Add stock mixture to pan; bring to a boil. Add potato; cook 5 minutes. Stir in remaining 1/2 teaspoon salt and turkey; simmer 15 to 20 minutes or until stew is thickened. Top with thyme sprigs, if desired, and serve with biscuits, or follow freezing instructions.
5
HOW-TO Freeze: Cool stew and biscuits completely. Freeze separately in zip-top plastic freezer bags. Thaw: Microwave stew in bag at MEDIUM (50% power) for 4 minutes or until pliable. Reheat: Pour stew into a Dutch oven; simmer 20 minutes. Bake biscuits at 350u00b0 for 25 minutes.

2122

kcal

Calories

Fat

138

Carbs

199

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4.5 ounces self-rising flour (about 1 cup), 4.5 ounces white whole-wheat flour (about 1 cup), divided, 6 tablespoons cold unsalted butter, cubed, 9 tablespoons nonfat buttermilk, and more.

Yes, Turkey And Vegetable Stew With Whole-Grain Biscuits falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Turkey And Vegetable Stew With Whole-Grain Biscuits

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