Turkey and Vegetable Stew with Whole-Grain Biscuits

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Turkey and Vegetable Stew with Whole-Grain Biscuits Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

Comfort food gets a hearty addition with this turkey and veggie stew. Served alongside some buttery homemade biscuits, this stew makes for the perfect cozy meal. 

Serves 12 (serving size: about 1 1/4 cups turkey mixture and about 2 biscuits)


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4.5 ounces self-rising flour (about 1 cup)
4.5 ounces white whole-wheat flour (about 1 cup), divided
6 tablespoons cold unsalted butter, cubed
9 tablespoons nonfat buttermilk
2 tablespoons plus 2 teaspoons chopped fresh thyme, divided
1 1/4 teaspoons salt, divided
Cooking spray
3 tablespoons olive oil, divided
2 pounds skinless, boneless turkey breast, cut into 1-inch pieces
3 cups chopped onion
2 cups diced carrot
3 tablespoons chopped fresh sage
2 tablespoons minced garlic
2 teaspoons black pepper
2 (8-ounce) packages sliced cremini mushrooms
6 cups unsalted chicken stock (such as Swanson)
3 cups diced peeled Yukon gold potato
4 thyme sprigs (optional)


Hands-on: 40 Minutes
Total: 55 Minutes

1. Preheat oven to 350°.

2. Weigh or lightly spoon self-rising flour and 1/2 cup white whole-wheat flour into dry measuring cups; level with a knife. Place flours in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, 2 teaspoons thyme, and 1/4 teaspoon salt; toss with a fork until moist. Drop dough by tablespoonfuls onto a foil-lined baking sheet coated with cooking spray (about 24 total). Bake at 350° for 25 minutes or until browned. Cool.

3. Heat a Dutch oven over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl. Add half of turkey; cook 3 minutes. Remove cooked turkey from pan. Repeat with remaining turkey.

4. Add remaining 1 1/2 tablespoons oil to pan. Add remaining 2 tablespoons thyme, 1/2 teaspoon salt, onion, and next 5 ingredients (through mushrooms); cook 5 minutes. Combine remaining 1/2 cup white whole-wheat flour and stock in a bowl. Add stock mixture to pan; bring to a boil. Add potato; cook 5 minutes. Stir in remaining 1/2 teaspoon salt and turkey; simmer 15 to 20 minutes or until stew is thickened. Top with thyme sprigs, if desired, and serve with biscuits, or follow freezing instructions.

HOW-TO Freeze: Cool stew and biscuits completely. Freeze separately in zip-top plastic freezer bags. Thaw: Microwave stew in bag at MEDIUM (50% power) for 4 minutes or until pliable. Reheat: Pour stew into a Dutch oven; simmer 20 minutes. Bake biscuits at 350° for 25 minutes.

Created date

January 2016

Nutritional Information

Calories 310
Fat 10.2 g
Satfat 4.3 g
Monofat 4.1 g
Polyfat 0.9 g
Protein 24 g
Carbohydrate 29 g
Fiber 4 g
Cholesterol 60 mg
Iron 3 mg
Sodium 511 mg
Calcium 106 mg
Sugars 5 g
Est. Added Sugars 0 g