cooking Time: 30 min
Ingredients
a.. 1 can chicken broth
b.. 1 small onion, chopped
c.. 10 ounces package frozen peas and carrots, thawed
d.. 3 tablespoons cornstarch
e.. 12 ounces can evaporated milk
f.. 3 cups cooked turkey, cubed
g.. 3/4 teaspoon ground sage
h.. 1/2 teaspoon dried parsley flakes
i.. 1/8 teaspoon black pepper
j.. 12 ounces can refrigerated flaky biscuits
Instructions
1.. Preheat oven to 350 degrees F. Coat 2-quart casserole dish with nonstick
cooking spray.
2.. In a medium saucepan, combine broth, onion, and peas and carrots; bring
to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes.
3.. In a medium bowl, combine cornstarch and evaporated milk; stir until
cornstarch is dissolved. Slowly stir the milk mixture into the broth mixture.
Add turkey, sage, parsley, and black pepper. Continue cooking until mixture
thickens, stirring constantly. Pour into casserole dish.
4.. Place biscuits on top of filling in casserole dish. Bake 25 to 30
minutes, or until biscuits are golden brown and filling is bubbly.
If you're lucky enough to be Irish,
You're lucky enough!
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
