TURKEY BISCUIT STEW
This chunky stew makes a hearty supper, especially in the fall and winter. It'salso a great way to use extra turkey during the holidays. -Lori Schlecht, Wimbledon, North Dakota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a 10-in. ovenproof skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Add the turkey, peas and carrots; heat through. Separate biscuits and arrange over the stew. , Bake at 375° until biscuits are golden brown, 20-25 minutes.
Nutrition Facts : Calories 345 calories, Fat 15g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 960mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 2g fiber), Protein 18g protein.
TURKEY BISCUIT STEW
Turkey Biscuit Stew is comfort food!
Provided by Ellen Folkman and Family Around the Table
Categories Dinner
Time 35m
Number Of Ingredients 11
Steps:
- In a 10-inch ovenproof skillet (like cast iron), add butter and sauté onion until tender over medium heat. Stir in flour, salt and pepper until well blended. Add broth and milk and bring to a boil. Stir for 2 minutes or until thickened and bubbling. Add the turkey, peas and carrots and heat through. Open refrigerated biscuits and separate. Gently place and arrange biscuits over the stew.
- Bake at 375° for 20-25 minutes or until biscuits are golden brown and puffy.
Nutrition Facts : ServingSize 1 biscuit with the stew
TURKEY POTPIE WITH A BISCUIT CRUST
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- To make the filling: In a large (14-inch) ovenproof skillet, melt the butter and olive oil over medium heat. Add the bell pepper, onion, carrot, and garlic and saute until soft.
- Stir in the peas, corn and thyme. Sprinkle the flour over the vegetables and then add the chicken broth and cream. Stir to distribute the flour and the liquids. Simmer until the sauce thickens, about 10 minutes. Stir in the turkey and add salt and pepper to taste. Set the mixture aside to cool slightly.
- To make the biscuit top crust: In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Whisk for thirty seconds to combine and evenly distribute the leavening. Add the shortening and butter and toss to coat the fat a bit with the flour. Using your fingertips, gently work the fats into the flour until the mixture resembles coarse cornmeal with some pea-size chunks of fat.
- In a small bowl, whisk together the buttermilk and egg, and add this to the flour mixture. Stir together with a wooden spoon. Then, gently work through the mixture with your hands to separate any wet patches and bring the dough together.
- Turn the dough out onto a floured work surface, sprinkle with the minced thyme and knead gently until it just holds together. Pat it into a rough 1/2-inch-tall disk and cut it into 7 biscuits using a 3-inch round biscuit cutter. (Bake off the scraps and use for croutons in the Broccoli Salad recipe.)
- To assemble: Preheat the oven to 400 degrees F. Top the filling in the skillet with the biscuit rounds. Brush the tops with egg wash and sprinkle them with sea salt.
- Bake the potpie for 25 to 30 minutes, until the filling is bubbling and the biscuits are golden brown.
TURKEY BISCUIT PIE
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Make the filling: Preheat the oven to 375 degrees F and drizzle a baking dish with olive oil. Arrange the onion wedges in the dish and set the turkey breast on top. Add the thyme sprigs, season the turkey generously with salt and pepper and drizzle with olive oil. Roast until a thermometer inserted into the thickest part of the turkey registers 165 degrees F, about 45 minutes. Let cool, then shred, discarding the skin. (You should have about 4 cups meat.)
- Melt the butter in a large cast-iron skillet over medium heat. Add the diced onion, chopped carrots, celery and thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 7 minutes. Stir in the mustard, then sprinkle the flour over the vegetables. Cook, stirring, until the flour is toasted, about 2 minutes. Whisk in the broth, milk and shredded turkey and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 3 minutes. Remove from the heat and season with salt and pepper.
- Make the topping: Whisk the flour, cornmeal, chives, baking powder, sugar, 3/4 teaspoon salt, the baking soda and a few grinds of pepper in a medium bowl. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Add 3/4 cup buttermilk and stir until the dough comes together. Stir in up to 1/4 cup more buttermilk, a little at a time, if the dough feels dry.
- Stir the peas into the turkey filling. Using a spoon, drop about 14 mounds of batter on top. Transfer the skillet to the oven and bake until the topping is puffed and golden, about 25 minutes. Let stand 5 minutes before serving.
TURKEY BISCUIT SKILLET
My mother always made this while I was growing up. Now I make it for my husband and kids. I cut the biscuits into smaller pieces so they will brown nicely on top. I also sometimes add mushrooms to this recipe because my family likes them so much. -Keri Boffeli, Monticello, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. , In a small bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add the turkey and frozen vegetables; heat through. Arrange biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.
Nutrition Facts : Calories 319 calories, Fat 10g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 878mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
TURKEY SKILLET POT PIE WITH BUTTERMILK BISCUITS RECIPE BY TASTY
Here's what you need: butter, flour, chicken stock, salt, fresh rosemary, fresh thyme, frozen mixed vegetable, turkey breast, baking soda, buttermilk, heavy cream
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- In a 10-inch (25 cm) cast iron skillet, melt 4 tablespoons of butter over medium heat. Add the ¼ cup (30 g) of flour, and cook, stirring constantly, until smooth.
- Add the chicken stock and salt to taste. Cook until the stock has reduced and thickened.
- Add in the rosemary, frozen vegetables, turkey, and additional salt, and stir until fully mixed. Remove from the heat.
- Add remaining flour, baking soda, 8 tablespoons of butter, and pinch of salt to a bowl. Using a wooden spoon or your hands, mix together until the butter is the size of peas.
- Add the buttermilk and mix until the dough barely comes together, about 1 minute.
- Place the dough on a floured countertop and gently form into a 1½-inch (4 cm) thick layer.
- Use a 3-inch (6 cm) round cutter to cut 10-12 biscuits, rerolling the dough as needed.
- Place the biscuits on the turkey in the cast iron skillet. Brush the top of the biscuits with heavy cream (optional). Bake for 20-25 minutes, until biscuits are golden brown.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 687 calories, Carbohydrate 53 grams, Fat 39 grams, Fiber 2 grams, Protein 28 grams, Sugar 5 grams
TURKEY & SWISS BISCUIT SLIDERS
One of my favorite things to whip up in the kitchen is homemade buttermilk biscuits. Simple sandwiches are a wonderful way to showcase these melt-in-your-mouth treats. -Cindy Esposito, Bloomfield, New Jersey
Provided by Taste of Home
Categories Appetizers Lunch
Time 45m
Yield 16 sliders.
Number Of Ingredients 11
Steps:
- In a small bowl, dissolve yeast in warm buttermilk and water. Place flour, sugar, baking powder and salt in a food processor; pulse until blended. Add shortening; pulse until shortening is the size of peas. While processing, gradually add yeast mixture and process just until dough forms a ball., Turn dough onto a lightly floured surface; knead 8-10 times. Pat or roll to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place 2 in. apart on greased baking sheets. Let rise until almost doubled, about 30 minutes. , Preheat oven to 425°. Bake biscuits 7-9 minutes or until golden brown. Remove to wire racks to cool slightly. Preheat broiler., Split biscuits in half; place bottoms on greased baking sheets. Layer with turkey and cheese. Broil 3-4 in. from heat 2-3 minutes or until cheese is melted. Replace tops. If desired, serve with mustard.
Nutrition Facts : Calories 198 calories, Fat 11g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 306mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 0 fiber), Protein 11g protein.
TURKEY AND SWISS BISCUIT SLIDERS
Feed your crowd with tasty biscuit sliders that deliver on favorite seasonal flavors and make the perfect use for leftover Thanksgiving turkey (and cranberry sauce!).
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper.
- Separate dough into 8 biscuits. Cut each biscuit in half crosswise to make 2 halves. Press each piece into 5x2 1/2-inch rectangle. Place 1 piece of cheese on one half of each rectangle. Divide turkey among biscuits, and place on cheese, folding pieces of turkey if needed to fit biscuit half. Top each with second piece of cheese. Place 1 heaping teaspoon cranberry sauce on each biscuit. Fold dough over filling (do not seal); place on pan in 4 rows by 4 rows. Brush tops with melted butter.
- Bake 25 to 30 minutes or until biscuits are cooked through and golden brown on top.
Nutrition Facts : Calories 180, Carbohydrate 17 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Slider, Sodium 520 mg, Sugar 5 g, TransFat 0 g
THANKSGIVING TURKEY BISCUIT SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 15h10m
Yield 8 servings
Number Of Ingredients 33
Steps:
- For the turkey breast: Prepare the turkey breasts for brining 1 day in advance. Bring 1 gallon of water to a boil in a large pot and whisk in the full jar of turkey brine mix. Cook, stirring, until the brine mix is dissolved then remove from the heat. Add 2 gallons of ice and stir until dissolved and the liquid is cool to the touch. Put the turkey breasts in the brine, cover and refrigerate for 12 to 24 hours.
- Remove the turkey breasts from the brine and place in a colander. Rinse thoroughly, then transfer to a paper-towel-lined baking sheet. Dry both turkey breasts with paper towels and use your fingers to create a pocket between the breast meat and skin. Coat each breast with the softened butter, being sure to push the butter into the pocket underneath the skin.
- Preheat the oven to 350 degrees F. Drizzle 3 tablespoons of the oil onto a baking sheet.
- Put the carrots, garlic, celery, lemon and onion on the baking sheet. Sprinkle generously with salt and pepper. Toss the vegetables to coat with the oil and spread in an even layer. Put the rosemary, thyme and sage on top of the vegetables and season with 1 tablespoon of the poultry seasoning. Put both turkey breasts on top skin-side up and season with the remaining poultry seasoning. Drizzle the remaining 1 tablespoon oil over the turkey breasts and roast until the skin is crisp and an instant-read thermometer inserted in the thickest part of the breasts reads 165 degrees F, about 1 hour.
- Allow the roasted turkey to rest on the baking sheet for 15 to 20 minutes. Transfer to a cutting board. Pour the juices remaining in the baking sheet into a fat separator for use in the turkey gravy.
- For the biscuits: Separate the dough into biscuits and arrange them on a parchment-lined baking sheet. Brush the top of each biscuit with melted butter and sprinkle each with 1 tablespoon grated Cheddar. Bake according to the package directions until golden brown. Set aside and keep warm.
- For the home fries: Put the frozen potato chunks on a baking sheet. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat the potatoes and roast according to the package directions until golden brown and crispy. Set aside and keep warm.
- For the turkey gravy: Put the turkey gravy in a small saucepan over medium heat. Whisk in the chicken stock and the defatted liquid from the baking sheet. Cook about 3 minutes. Add the Cheddar and cook, stirring, until melted and smooth, about 2 minutes more. Stir in the dried sage and a pinch of black pepper. Set aside and keep warm.
- For the cranberry relish: Stir together the cranberry sauce, lemon zest, cinnamon, a pinch of salt and 1/4 teaspoon pepper in a medium bowl.
- To assemble the sandwiches: Slice the turkey breasts into 1/4- to 3/8-inch-thick slices and halve each biscuit. Melt the butter in a large nonstick skillet over medium-low heat. Working in batches, fry the eggs until the whites are set and the yolks are runny, about 3 minutes each. Sprinkle each egg with a pinch of salt and black pepper.
- Place a heaping tablespoon of cranberry sauce on the bottom half of each biscuit. Top the cranberry sauce with 1/3 cup home fries. Top the home fries with 3 slices of roasted turkey breast. Drizzle each sandwich with 2 tablespoons of warm gravy and top with more cranberry sauce. Gently place a fried egg on top of each and sprinkle with the parsley. Top each sandwich with the top half of the biscuits and serve immediately.
BISCUIT TURKEY BAKE
As a college student, I go for stick-to-your-ribs foods that are also easy on the budget. Here's one that fits the bill. I like to bake this casserole for friends' birthdays. -Stephanie Denning, Mt. Pleasant, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine soup, turkey, mushrooms, peas, milk and seasonings. Pour into a greased 8-in. square baking dish; arrange biscuits over top., Bake, uncovered, 20-25 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 327 calories, Fat 13g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 1117mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.
ONE-POT TURKEY SKILLET PIE
This may become the new most-requested recipe in your house: Cheddar-buttermilk biscuits are dropped and baked over turkey chili for a guaranteed hit. The recipe comes from Martha's book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F. In a bowl, whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt.
- In a large, heavy ovenproof skillet, heat oil over medium-high. Add bell pepper, onion, and mushrooms. Cook, stirring, until tender, 8 to 10 minutes. Season with salt and pepper. Add turkey, tomato paste, and chili powder to skillet. Cook, stirring, until meat is no longer pink, about 3 minutes. Add tomatoes (with liquid); cook until some of the liquid has reduced, about 3 minutes. Season with salt and pepper. Remove from heat.
- Cut butter into flour mixture with a pastry cutter or two knives until mixture resembles coarse meal. Stir in buttermilk and cheddar just until incorporated. Divide batter into 9" pieces, and place on top of turkey mixture. Bake until biscuits are golden brown, about 20 minutes.
ONE-POT TURKEY CHILI AND BISCUITS
In this streamlined recipe, turkey chili and buttery cornmeal biscuits are nestled together in the same skillet, and baked into a blissfully cozy one-pot meal. You can make the cornmeal batter and the chili several hours ahead - or even the night before - then bake them together right before serving, so the biscuits are at their most tender. A dollop of sour cream at the end isn't strictly necessary, but the cool milkiness is lovely with the spicy, meaty chili. Yogurt makes a fine substitute. And if you're looking to make this vegetarian, substitute faux meat or another can of beans for the turkey.
Provided by Melissa Clark
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Prepare the biscuits: In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
- Using a pastry cutter or your hands, cut or rub in the butter until mixture resembles rolled oats. Fold in the buttermilk and scallion. Gently stir mixture until it comes together in a moist, sticky mass. Cover bowl and refrigerate until ready to use.
- Heat oven to 425 degrees.
- Start the chili: In a large ovenproof skillet, heat oil over high heat until it thins. Stir in turkey and cook, breaking up meat with a wooden spoon, until it's no longer pink with some browned bits, about 7 minutes.
- Reduce heat to medium-high, and add onion and jalapeño, and cook until translucent and tender, about 5 minutes. Stir in garlic, chili powder, 1 teaspoon salt, oregano, cumin and pepper, and cook until fragrant, about 1 minute longer.
- Using kitchen shears or your hands, break up tomatoes and add them, along with the juices, to the pan. Add beans and remaining 1/2 teaspoon salt, and scrape up any brown bits on the bottom of the pan. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. If the mixture seems very dry, add a few tablespoons water. It should be juicy-looking but not wet. Remove from heat and stir in cilantro. Taste and add more salt, if needed.
- Divide biscuit dough into 6 equal balls. Use your palm to flatten each ball into a 3/4-inch-thick disk. Arrange on top of turkey chili. Brush biscuits lightly with milk, and sprinkle grated Parmesan on top. Transfer skillet to oven and cook until biscuits are golden at the edges, 25 to 30 minutes. Let cool for 10 minutes before serving. Serve with sour cream and pickled jalapeños, if you like, and more scallions.
More about "turkey biscuit skillet food"
TURKEY BISCUIT STEW - PRINCESS PINKY GIRL
From princesspinkygirl.com
5/5 (2)Total Time 40 minsCategory DinnerCalories 267 per serving
TURKEY POT PIE WITH BISCUITS - THE WOODEN SKILLET
From thewoodenskillet.com
SKILLET TURKEY POT PIE WITH WHOLE WHEAT BUTTERMILK …
From savoringtoday.com
TURKEY BISCUIT SKILLET | PUNCHFORK
From punchfork.com
TURKEY POT PIE RECIPE WITH BISCUITS - MOM ON TIMEOUT
From momontimeout.com
TURKEY CHILI AND BISCUITS FOR AN EASY WEEKNIGHT DINNER - NEW YORK …
From nytimes.com
TURKEY SKILLET PIE WITH WHOLE-GRAIN BUTTERMILK BISCUITS
From cleaneatingmag.com
TURKEY POT PIE WITH BISCUITS - THIS IS NOT DIET FOOD
From thisisnotdietfood.com
TURKEY & BISCUIT SKILLET | BERRYMAN BROTHERS
From berrymanfarms.ca
GROUND TURKEY AND BISCUIT SKILLET - THE HURRIED HOSTESS
From hurriedhostess.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love