Creamy Turkey And Biscuits Recipes

CREAMED TURKEY AND BISCUITS

Steps:

• In a large skillet, melt butter over medium heat. Whisk in flour, and cook for 1 minute. Whisk in milk and next 4 ingredients until smooth; cook, whisking frequently, for 8 to 10 minutes or until thickened. Stir in turkey and vegetables, and cook until heated through. Spoon turkey mixture between biscuit halves, and serve immediately.

CREAMY TURKEY AND BISCUITS

Steps:

• In a large saucepan, saute green pepper and onion in butter until tender. Stir in biscuit mix until blended. Gradually add milk and soup; stir until blended. Bring to a boil; cook and stir for 2 minutes. Stir in turkey and peas. Transfer to a greased 13-in. x 9-in. baking dish. Separate biscuits and arrange over the top. Sprinkle with cheese. Bake, uncovered, at 425° for 17-20 minutes or until golden brown.

BEST CREAMED TURKEY WITH THYME BISCUITS

Steps:

• Sauce -- It in medium size pot, melt the butter and add the chicken until well heated through, 5 or so minutes on medium heat. Add the flour and mix to combine well. Add the milk, sherry, thyme, salt and pepper and stir until well mixed and cook on medium until the sauce becomes thick. Reduce to low while you make the biscuits.
• Note: if you like the sauce thicker go a bit shy of the milk or just the opposite you want it thinner or more sauce -- just add more milk.
• Biscuits -- Preheat oven to 425 degrees. In a large bowl, add the bisquick, milk, thyme, cheddar and pepper and mix well. On a cookie or baking sheets lined with parchment or sprayed with pam drop spoonfuls of the mix on the pan. I like a couple of spoonfuls per biscuit. Bake for 15-18 minutes until golden brown.
• Serving -- Slice in half on your plate and serve the creamed turkey on top. Garnish with fresh parsley. Serve this with a nice green vegetable like broccoli rabe which could be roasted right along with the biscuits. Comfort food doesn't get much better.

TURKEY SKILLET POT PIE WITH BUTTERMILK BISCUITS RECIPE BY TASTY

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!

CREAMED TURKEY WITH SWEET POTATO BISCUITS

Steps:

• Heat oven to 400 degrees. In a Dutch oven or heavy-bottomed skillet over medium heat, cook sausage meat, breaking it into small crumbly pieces as it browns. Pour off any rendered fat. Add butter and diced onion and cook, stirring, until onion is softened, 3 to 4 minutes. Sprinkle mixture with flour and stir to combine.
• Add milk 1/2 cup at a time, stirring vigilantly as the sauce thickens. Reduce heat if sauce is bubbling too rapidly. Whisk in gravy or broth and season with salt, pepper and cayenne. Fold in turkey meat and heat through. Keep warm.
• Make the biscuit dough: Combine flour, baking powder, baking soda and salt in a mixing bowl. Add butter and work it into the dry mixture with fingers until mixture resembles wet sand. Beat sweet potato and buttermilk together and stir into flour mixture. Mix briefly just enough to incorporate to make a soft dough.
• Transfer dough to a work surface and dust lightly with flour. Knead for 1 minute, then pat or roll dough to a 1 1/2-inch thickness. Use a floured biscuit cutter or water glass to cut 10 to 12 rounds from the dough. (Or simply use a sharp knife to cut dough into 2-inch squares or diamonds.) Place on a parchment-lined baking sheet and bake for 10 to 12 minutes until golden.
• To serve, split a warm biscuit and spoon saucy turkey over it.

BISCUIT TURKEY BAKE

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.

CREAMED TURKEY OVER BISCUITS

Steps:

• 1. In a medium saucepan, melt butter. Stir in flour until smooth. Gradually whisk in milk and cream. Season with nutmeg, bouillon, salt and pepper. Bring to a boil. Cook and stir 2 minutes or until thickened. Add peas if using. Stir in the chicken; heat through. ( if too thick...add a bit more milk till desired thickness.) Serve over biscuits.
• 2. Serve over biscuits. This would also be great ladled over mashed potatoes...enjoy!!
• 3. Yum!

TURKEY BISCUIT STEW

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.