Friday, March 15, 2013

Turkey Biscuit Bake

Turkey Biscuit Bake

1  Cup  Baby Carrots, halved lengthwise
1  Cup  Parsnips, julienned
1  Tablespoon Water
2  Cups  sliced fresh Mushrooms  (I omit these and use extra Carrots and Parsnips, or substitute with Celery, frozen Green Beans or Corn.  Just make certain that you have a total of four cups of veggies)
2  Tablespoons Butter
1/2  Cup  Flour
1/2  teaspoon  Seasoned Salt
1/8  teaspoon  Pepper
4  Cups  Milk
Seasonings to taste:   Poultry Seasoning, crushed Rosemary, Celery Seed, Chili Powder, etc.
3  Cups  diced cooked Turkey or Chicken Breast
1/2  Cup  frozen Peas, thawed (or Corn)

1  Cup  Flour
1/2  Cup  Cake Flour
3/4  teaspoon  Baking Powder
1/8  teaspoon  Baking Soda
1/2  teaspoon  Salt
1  Egg
1/2  Cup  Buttermilk
1  Tablespoons  Butter, melted

In a microwave-safe bowl, combine the Carrots, Parsnips, and Water (and Green Beans, if using); cover and microwave on high for 4-5 minutes or until tender.  Drain and set aside.
In a large non-stick skillet, saute Mushrooms (or Celery) in Butter until tender.  Combine Flour, Salt, Pepper, Seasonings, and Milk until smooth; stir into Mushrooms (or Celery).  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Stir in the Turkey, Carrots, Parsnips, (Green Beans), and Peas (Corn).  Transfer to a greased 9 x 13 dish.

In a mixing bowl, combine the Flours, Baking Powder, Baking Soda, and Salt.  In another bowl, combine the Egg, Buttermilk, and melted Butter; stir into dry ingredients just until a soft dough forms.  Drop dough into eight or nine biscuits onto Turkey mixture.  Bake at 425* for 15-18 minutes or until a toothpick inserted into biscuits comes out clean and biscuits are golden brown.  Serves 8-9.

"[The elder women] may teach the young women to
be sober-minded,
to love their husbands,
to love their children,
to be discreet,
keepers at home,
obedient to their own husbands,
that the word of God be not blasphemed."
Titus 2: 4 & 5

This is a good, veggie-full casserole (can you tell I don't like mushrooms).  I like to mix up the casserole part on Saturday and refrigerate it overnight to help speed along Sunday dinner.  When we come home all I need to do is preheat the oven, mix up the biscuits and place them on top.  While this is baking, mix up a simple salad and dinner is done!

From Light & Tasty, February/March 2005

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