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6 servings
suggest servings
| 1/4 | cup | butter | cut into pieces |
| 2 | cups | turkey | cooked, cut up |
| 1/2 | cup | flour, all-purpose | |
| 1/2 | teaspoon | basil | dried |
| 1/4 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | |
| 1 | cup | chicken broth | |
| 2/3 | cup | milk | |
| 1 | cup | sweet bell pepper | julienned |
| 1 | can | mushroom stems | |
| 1 | cup | spinach | julienned into strips |
| Biscuits | |||
| 1/3 | cup | butter | |
| 1 1/2 | cups | flour, all-purpose | |
| 1 1/2 | teaspoons | baking powder | |
| 1 | teaspoon | garlic salt | |
| 1/2 | cup | milk | |
Heat oven to 400 degrees F.
Heat butter in 2-quart casserole in oven until melted.
Stir in remaining ingredients except spinach and Biscuits.
Bake 20 minutes, stirring once, until sauce is slightly thickened.
Stir in spinach.
Prepare Biscuits.
Place around edge of casserole, overlapping biscuits slightly to fit.
Increase oven temperature to 425 degrees F. Bake 15-20 minutes longer or until biscuits are golden brown.
Cut butter into flour, baking powder and garlic salt with pastry blender until mixture resembles small peas.
Stir in just enough milk until dough forms a ball.
Knead on lightly floured surface 5-7 times.
Roll or pat dough 1/2 inch thick.
Cut with floured 2 inch cutter.
| % Daily Value* | |
| Total Fat 20.0g | 30% |
| Saturated Fat 12.0g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 307mg | 13% |
| Total Carbohydrate 36.0g | 12% |
| Dietary Fiber 1.0g | 5% |
| Sugars 3.0g | |
| Protein 7.0g | 15% |
| Vitamin A | 22% | Vitamin C | 3% | |
| Calcium | 10% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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For Diabetics and their families, a chart with equivalents for sugar substitutes to aid in preparing recipes....
YUM!! Tweeked the recipe a bit....when simmering the cream and aspargus also added minced shallot and a few red chili flakes.
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