July 24, 2009, Newsletter Issue #265: Turkey Pot Pie

Tip of the Week

This is such a delicious and comforting meal, you´ll wish you had turkey leftovers more often.

1 1/2 cups onions, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1/2 cup carrots, chopped
1/2 cup canned or frozen peas
1/2 cup canned corn
1/2 cup margarine
6 tablespoons flour
3/4 teaspoon salt or to taste
1 teaspoon ground pepper
3 cloves garlic, minced
3 cups turkey broth (or chicken)
3 cups turkey, cooked and cubed
4 1/2 cups biscuit mix
1 cup milk
paprika
parsley

1. Cook onion, celery, green pepper in butter until soft. Blend in flour, salt, pepper and garlic.
2. Add turkey broth, peas, corn and cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
3. Combine onion mixture with turkey and pour into a greased 2 qt casserole.
4. Put in a hot oven 425 to heat while you make the biscuits.
5. Prepare biscuits mix, according to package directions and cut into either 2 inch round biscuits or squares.
6. Place on the hot turkey mixture in the casserole, sprinkle with paprika and parsley and bake until the biscuits are lightly browned, about 20 minutes.

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