Creamy Turkey and Vegetables over Biscuits Servings: 8 (8oz each) Prep Time: 25 minutes Total Time: 25 minutes

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1 (16.3oz) can refrigerated large biscuits (8 biscuits)
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 1/2 cups chicken broth
1 cup half-and-half
2 tablespoons sherry, if desired
2 1/2 cups chopped cooked turkey or chicken (about 12oz)
1 (15oz) can Butter Kernel® Sweet Peas, drained
1 (15oz) can Butter Kernel® Corns & Diced Peppers, drained


Heat oven and bake biscuits as directed on package. Meanwhile, in 3-quart nonstick saucepan, melt butter over medium-low heat. Stir in flour, salt, pepper and nutmeg. Cook until bubbly, stirring constantly. Gradually stir in broth and half-and-half with wire whisk until smooth. Cook until mixture boils, stirring constantly. Boil 1 minute. Stir in sherry, turkey, peas and corn. Cook 5 minutes or until thoroughly heated. Split hot biscuits and place split sides up on 5 serving plates. Spoon turkey mixture over biscuits.

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