Turkey Biscuit Bake
Source of Recipe
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1 can chicken broth
1 small onion, chopped
10 oz pkg frozen peas and carrots, thawed
3 tablespoons cornstarch
12 oz can evaporated milk
3 cups cubed cooked turkey
3/4 teaspoon ground sage
1/2 teaspoon dried parsley flakes
1/8 teaspoon black pepper
12 oz can refrigerated flaky biscuits
Preheat oven to 350 degrees. Coat 2-quart casserole dish with
nonstick cooking spray.
In a medium saucepan, combine broth, onion, and peas and carrots;
bring to a boil over medium-high heat. Reduce heat to low and simmer
5 minutes.
In a medium bowl, combine cornstarch and evaporated milk; stir
until cornstarch is dissolved. Slowly stir the milk mixture into
the broth mixture.
Add turkey, sage, parsley, and black pepper. Continue cooking until
mixture thickens, stirring constantly. Pour into casserole dish.
Place biscuits on top of filling in casserole dish. Bake 25 to 30
minutes, or until biscuits are golden brown and filling is bubbly.
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