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Turkey and Vegetable Stew with Whole-Grain Biscuits

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 40 mins
Total time 55 mins
Yield

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

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. 

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

  5. 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.