Biscuit Topped Turkey stew Recipe
Ingredients
| BISCUITS | ||
| Biscuits | 1 Can (10oz) | |
| Butter margarine | 1 Tablespoon, melted | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Paprika | ||
| STEW | ||
| 5 cups prepared Pot Roast Turkey Tenderloin | ||
| Frozen peas | 1 Cup (16 tbs) | |
Directions
Heat oven to 400°F.
Separate dough into 10 biscuits.
Using scissors, cut each into 4 pieces; place on ungreased cookie sheet.
Brush with margarine; sprinkle with Parmesan cheese and paprika.
Bake at 400°F. for 6 to 9 minutes or until golden brown.
Immediately remove from cookie sheet.
Meanwhile, in large saucepan combine turkey mixture and frozen peas.
Cook over medium low heat 5 to 10 minutes or until thoroughly heated and peas are tender, stirring occasionally.
To serve, spoon turkey mixture into bowls; top each serving with biscuits.
Separate dough into 10 biscuits.
Using scissors, cut each into 4 pieces; place on ungreased cookie sheet.
Brush with margarine; sprinkle with Parmesan cheese and paprika.
Bake at 400°F. for 6 to 9 minutes or until golden brown.
Immediately remove from cookie sheet.
Meanwhile, in large saucepan combine turkey mixture and frozen peas.
Cook over medium low heat 5 to 10 minutes or until thoroughly heated and peas are tender, stirring occasionally.
To serve, spoon turkey mixture into bowls; top each serving with biscuits.
Chef
