Turkey Biscuit Stew
Turkey Biscuit Stew is a satisfying one-skillet supper that goes from stovetop to oven in minutes. A perfect recipe to repurpose your leftover holiday turkey and veggies!
Servings: 6
Calories: 267kcal
Ingredients
- 3 cups cooked and seasoned turkey shredded or cubed
- 20 ounces (2 10-ounce) cans condensed cream of celery soup
- 12 ounces bag frozen peas and carrots
- 1½ cups half and half
- 8 count can refrigerated flaky buttermilk biscuits
Instructions
- Preheat the oven to 400 degrees fahrenheit.
- In a large, oven safe skillet, mix together the turkey, cream of celery soup and frozen peas and carrots over medium heat.
- Continue stirring and heating until the soup begins to bubble, about 3-5 minutes.
- Once heated through and bubbling, remove from heat and stir in the half and half.
- Open the biscuits and place them evenly over the top of the stew and then place the skillet in the oven.
- Bake for 25-30 minutes or until the biscuits are golden brown and cooked through. You can use a knife or fork to lift the center biscuit and check the bottom to be sure it is not doughy.
- Serve hot.
Notes
Storage:
- To Store: Store your stew in an airtight container in the refrigerator for 3-4 days.
- To Freeze: You can freeze your stew in a freezer-safe container for 2-3 months.
- To Reheat: Reheat the stew in the oven to at least 165 degrees Fahrenheit.
- Depending on your skillet size, you may or may not be able to fit all 8 biscuits. If you know you will be working in a smaller skillet or saucepan, you can get a 5 count can instead of an 8 count can.
- Turkey Biscuit Stew is best served hot out of the oven.
Nutrition
Calories: 267kcal | Carbohydrates: 18g | Protein: 21g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 646mg | Potassium: 460mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3381IU | Vitamin C: 7mg | Calcium: 118mg | Iron: 2mg