Well, I have to apologize. When I wrote my last post (Lemon-Cornmeal Cake), I thought we were done with Thanksgiving leftovers. I was wrong. While putting away leftovers from our burger dinner, I noticed a Tupperware in the back of the fridge. Guess what… yes, you guessed it, the Tupperware had turkey in it. Not a lot, but enough that I couldn’t bring myself to toss it out.
So here’s my dilemma. I needed to use the turkey up and disguise it so everyone wouldn’t really notice it was Turkey. That is when I remembered Ina Garten’s recipe for Chicken Stew with Biscuits. I had made once before. What’s nice about this recipe is everything goes into a casserole dish, kind of like a pot pie and I remember it being really good.
I had most of the ingredients in my pantry and ended up substituting or omitting others. I also had to cut back the recipe to make it work for the amount of turkey I had available. Ina’s recipe gives you instructions on how to make your own biscuits, but I had some Pillsbury biscuits in the fridge so ended up using them to save time.
This worked out really well, recipe served 3-4 people. Not a lot of chopping or cooking for that matter. Oh, did I mention not a lot of dishes to wash after dinner. Enjoy!
Turkey Stew With Biscuits Recipe
3 cups cooked turkey, diced
2 1/2 cups chicken stock (I used Kitchen Basic brand, tastes like homemade chicken stock)
1 chicken bouillon cube
4 tablespoons (1/2 stick) butter
1/2 cups chopped yellow onions (1 small onion)
1/4 cup all-purpose flour
1/4 cup heavy cream
1 cup medium-diced carrots (4 medium carrots), blanched for 2 minutes
1 cup frozen peas, uncooked
1 teaspoon salt
1/4 teaspoon pepper
In a small saucepan, heat the chicken stock and dissolve the bouillon cube in the stock. Set aside.
In a large pot, melt the butter and sauté the onions over medium-low heat for about 10 minutes or until translucent.
Next, add the flour to the onion mixture above and cook over low heat, stirring constantly, for 1-2 minutes. It will be like paste.
Add the hot chicken stock to the flour/onion mixture and simmer over low heat for 1 more minute, stirring until it thickens.
Add the salt, pepper and the heavy cream to above mixture until smooth.
Once combined add cubed turkey, carrots and peas. Mix together well
Place in buttered 8 x 11 casserole dish and place dish on cookie sheet to catch any bubbling over of the stew.
Bake for 15 minutes uncovered in a preheated 375 degree oven.
Removed the stew from the oven and arrange the biscuits on top of the filling and return dish to the oven. Bake for another 20 minutes or until the biscuits are brown and the stew if bubbly.
This recipe can be made in advance. Cover and refrigerate the stew. Bake stew for 25 minutes, then follow step 8, placing biscuits on top of stew and baking for another 20 minutes or until biscuits are brown.
Source: Ina Garten Barefoot Contessa Family Style, 2002; Chicken Stew with Biscuits, Page 90