Turkey Stew with Herbed Cheddar Biscuits

Turkey Stew with Herbed Cheddar Biscuits

For me, this recipe is the definition of comfort food; a hearty stew with chunks of tender turkey and vegetables, all topped with flakey biscuits, what more could you ask for?   This is one of my favourite ways to use up leftover turkey, say after Thanksgiving, but I’ve been known to cook chicken with the sole purpose of making this dish.  It’s just that good.

And don’t throw away those leftover turkey bones, make your own stock! If you don’t have time right away you can freeze the bones in a sealed plastic bag, and then when you are ready simply cover the bones with water in a large stock pot and simmer uncovered for a few hours.  For more flavour I like to add chopped onions, carrots, and celery as well as a good pinch of salt.   Once you strain the stock and skim off the excess oil,  I suggest you portion the stock into small containers (of about 1 cup)  and keep them in your freezer.  This way you have stock on hand which can be quickly defrosted and added to soups, risottos or any dish that calls for stock.

What’s your favourite way to use leftover turkey?

Turkey Stew with Herbed Cheddar Biscuits

Turkey Stew with Herbed Cheddar Biscuits
Serves 8
Makes one 9x13 inch pan
Write a review
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
484 calories
47 g
58 g
22 g
25 g
7 g
341 g
482 g
6 g
0 g
13 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 484
Calories from Fat 193
% Daily Value *
Total Fat 22g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 58mg
Sodium 482mg
Total Carbohydrates 47g
Dietary Fiber 4g
Sugars 6g
Protein 25g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 tablespoons butter
  2. 2 tablespoons olive oil
  3. 1 onion, diced
  4. 3 carrots, diced
  5. 2 stalks of celery, diced
  6. 2 medium russet potatoes, peeled and diced in ½ inch cubes
  7. ¼ cup all purpose flour
  8. 3 cups of stock (preferably homemade)
  9. 2 ½ cup cooked, chopped turkey/chicken.  (~1 turkey breast or 2-3 chicken breasts)
  10. 1 teaspoon fresh thyme, or ½ teaspoon dried thyme
  11. ¼ cup fresh parsley, chopped
  12. 1 cup frozen peas
  13. salt and pepper
  1. 2 cups of whole wheat flour
  2. 1 tablespoon baking powder
  3. 1 tablespoons sugar
  4. ½ teaspoon salt
  5. 1 cup grated cheddar cheese
  6. 1/4 cup vegetable oil
  7. ¾ cup milk
  8. 2 tablespoon chopped fresh parsley (optional)
  1. In a large pot or Dutch oven heat olive oil and butter over medium-high heat.  Add onions, carrots, and celery, sauté for 5 minutes, stirring frequently.
  2. Stir in ¼ cup of flour and cook for another 1-2 minutes.  Add stock, potatoes, and thyme, stir to combine.  Turn heat to medium-heat and cook for 10 minutes until sauce thickens.  Note: Potatoes will be slightly crunchy but they will continue to cook in the oven.  Stir in cooked turkey and parsley.  Transfer to a 9x13 casserole dish and set aside.
  3. Preheat oven to 425 F
  4. Prepare biscuits: In a large bowl mix together flour, baking powder, salt, sugar, cheese and parsley.  Mix in oil and milk until just combined.  Transfer to a lightly floured surface and knead 3-4 times to form a ball.  Press into a ½ inch thick circle.  Using a cookie cutter or a round glass, cut dough into rounds and place on top of the stew.
  5. Bake for 25-30 minutes or until the stew is bubbling and biscuits are golden brown.
BREAKING BLAND EATS http://breakingblandeats.com/



You may also like


Leave a Reply to LFFL Cancel reply

Your email address will not be published. Required fields are marked *