Turkey and Vegetable Stew with Whole-Grain Biscuits
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Ingredients
4 ½ ounces self-made flour (about 1 cup)
4 ½ ounces white wholemeal flour (about 1 cup), divided
6 tablespoons cold unsalted butter, diced
9 tablespoons low-fat buttermilk
2 tablespoons plus 2 teaspoons chopped fresh thyme, divided
1 ¼ teaspoons salt, divided
Cooking Spray
3 tablespoons olive oil, divided
2 pounds skinless and boneless turkey breast, cut into 1-inch-thick slices
3 cups chopped onion
2 cups diced carrots
3 tablespoons chopped fresh sage
2 tablespoons minced garlic
2 teaspoons ground black pepper
2 packs of sliced cremini mushrooms (8 oz each)
6 cups unsalted chicken stock (such as Swanson)
3 cups peeled Yukon gold potatoes, diced
4 sprigs thyme (optional)
To make
This stew of turkey and vegetables will be a hearty addition to Comfort Food dishes. This stew is served with buttery homemade cookies and makes it the perfect cozy meal.
Preheat the oven to 350 degrees.In dry measuring cups, add the instant flour and 1/2 cup white wholemeal flour, lightly spoon; flatten with a knife. In a medium bowl, add the flour. Beat the butter using a pastry blender or 2 knives until the mixture resembles coarse flour. Add the buttermilk, 2 teaspoons thyme, and 1/4 teaspoon salt; mix with a fork until smooth. Place the dough in tablespoons on a foil-lined baking sheet greased with cooking spray (about 24 servings total). Bake at 350 ° C for 25 minutes or until lightly browned. Cool.Preheat a roasting pan over medium-high heat. Add 1 1/2 tablespoons of oil to the skillet; toss to combine. Add half of the turkey; cook for 3 minutes. Remove the finished turkey from the pan. Repeat with the remaining turkey.Add the remaining 1 1/2 tablespoons of oil to the skillet. Add the remaining 2 tablespoons thyme, 1/2 teaspoon salt, onion, and the next 5 ingredients (including mushrooms); cook for 5 minutes. Combine the remaining 1/2 cup white wholemeal flour and stock in a bowl. Add stock mixture to skillet; bring to a boil. Add the potatoes; cook for 5 minutes. Add the remaining 1/2 teaspoon salt and the turkey; simmer for 15-20 minutes or until the stew thickens. If desired, sprinkle with thyme sprigs and serve with cookies or follow the freezing instructions.FREEZING METHOD: Let the stew and cookies cool completely. Freeze separately in zippered plastic freezer bags. Defrost: Simmer in a microwave bag at MEDIUM power (50%) for 4 minutes or until smooth. Preheat: Pour the stew into a roasting pan; simmer for 20 minutes. Bake the cookies at 350 ° C for 25 minutes.
Preheat the oven to 350 degrees.In dry measuring cups, add the instant flour and 1/2 cup white wholemeal flour, lightly spoon; flatten with a knife. In a medium bowl, add the flour. Beat the butter using a pastry blender or 2 knives until the mixture resembles coarse flour. Add the buttermilk, 2 teaspoons thyme, and 1/4 teaspoon salt; mix with a fork until smooth. Place the dough in tablespoons on a foil-lined baking sheet greased with cooking spray (about 24 servings total). Bake at 350 ° C for 25 minutes or until lightly browned. Cool.Preheat a roasting pan over medium-high heat. Add 1 1/2 tablespoons of oil to the skillet; toss to combine. Add half of the turkey; cook for 3 minutes. Remove the finished turkey from the pan. Repeat with the remaining turkey.Add the remaining 1 1/2 tablespoons of oil to the skillet. Add the remaining 2 tablespoons thyme, 1/2 teaspoon salt, onion, and the next 5 ingredients (including mushrooms); cook for 5 minutes. Combine the remaining 1/2 cup white wholemeal flour and stock in a bowl. Add stock mixture to skillet; bring to a boil. Add the potatoes; cook for 5 minutes. Add the remaining 1/2 teaspoon salt and the turkey; simmer for 15-20 minutes or until the stew thickens. If desired, sprinkle with thyme sprigs and serve with cookies or follow the freezing instructions.FREEZING METHOD: Let the stew and cookies cool completely. Freeze separately in zippered plastic freezer bags. Defrost: Simmer in a microwave bag at MEDIUM power (50%) for 4 minutes or until smooth. Preheat: Pour the stew into a roasting pan; simmer for 20 minutes. Bake the cookies at 350 ° C for 25 minutes.
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Author:Admin
Published: 11/20/2023 9:33 PM
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