My family enjoys this comforting dish that is loaded with chunks of
turkey, potatoes, carrots and green beans. Topped with easy-to-make
biscuits, it has wonderful down-home flavour
1 large onion, chopped
1 garlic clove, minced
1-1/2 cups cubed peeled potatoes
1-1/2 cups sliced carrots
1 cup frozen cut green beans, thawed
1 cup reduced-sodium chicken broth
4-1/2 teaspoons all-purpose flour
1 can (10-3/4 ounces) reduced-fat condensed cream of mushroom soup, undiluted
2 cups cubed cooked turkey
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon dried oregano
2 tablespoons butter
7 tablespoons 1% milk
In a large saucepan coated with cooking spray, cook onion and garlic
over medium heat until tender. Add the potatoes, carrots, beans and
broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes
or until potatoes are tender.
Remove from the heat. Combine the flour and mushroom soup; stir into
vegetable mixture. Add the turkey and seasonings. Transfer to a 2-qt.
baking dish coated with cooking spray.
In a large bowl, combine the flour, baking powder and oregano. Cut in
the butter until evenly distributed. Stir in milk. Drop batter in six
mounds onto hot turkey mixture.
Bake, uncovered, at 400° for 20-25 minutes or until a toothpick inserted
in center of biscuits comes out clean and biscuits are golden brown.
Yield: 6 servings.