Turkey Shortcakes
Yields:
4
Prep Time:
25 mins
Total Time:
40 mins
Cal/Serv:
490
Jump to recipeLeftover roasted turkey and Homemade Turkey Broth give this easy next-day dish a rich flavor.
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Ingredients
- 2 tsp. baking powder
- 1 cups all-purpose flour
- 2 Tbsp. all-purpose flour
- salt and pepper
- 4 Tbsp. margarine or butter
- 1 cup reduced-fat (2%) milk
- 1 small onion
- 3 medium carrots
- 2 stalk celery
- 1 1/2 cups Homemade Turkey Broth
- 1 cup frozen peas
- 2 cups (1/2-inch chunks) skinless cooked leftover turkey
- cup loosely packed fresh dill
Directions
- Step 1Prepare shortcake biscuits: Preheat oven to 425 degrees F. In medium bowl, combine baking powder, 1 1/3 cups flour, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. With pastry blender or 2 knives used scissors-fashion, cut in 3 tablespoons margarine until mixture resembles coarse crumbs. Stir in 1/2 cup milk. With hand, knead mixture in bowl just until dough holds together. On ungreased cookie sheet, with lightly floured hands, pat dough into 6-inch square. With sharp knife, cut dough into 4 squares. Arrange squares 2 inches apart on cookie sheet. Bake biscuits 13 to 15 minutes.
- Step 2Meanwhile, in 3-quart saucepan, melt remaining 1 tablespoon margarine on medium. Add chopped onion and cook 5 minutes or until tender, stirring occasionally. Add carrots, celery, turkey broth, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; heat to boiling on high. Reduce heat to low and simmer 10 to 12 minutes or until all vegetables are tender.
- Step 3In 1-cup liquid measuring cup, whisk remaining 2 tablespoons flour into remaining 1/2 cup milk. In thin, steady stream, pour milk mixture into hot turkey broth, whisking constantly. Heat to boiling; boil 1 minute. Stir in peas and turkey; heat through. Remove from heat; stir in dill.
- Step 4Spoon turkey mixture into 4 deep dinner plates; top with biscuits. Or serve shortcake-style: Split biscuits horizontally and spoon turkey between halves.
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