Big Batch Roast Turkey Stew

Name: Big Batch Roast Turkey Stew with Easy Drop Biscuits
Total time: 40 min
Yield: 2
Cuisine: 0
Ingredients: 680 g Turkey Breast Portions; 1.5 cup All-Purpose Flour; 300 g Yellow Potato; 227 g Mirepoix; 56 g Green Peas; 7 g Chives; 113 mL Cream; 2 tbsp Chicken Stock Powder; 2 tsp Baking Powder; 1 unit(s) Sour Cream; 2 tbsp Cream Sauce Spice Blend; ¼ cup Milk*; 6 tbsp Unsalted Butter*; 1 tbsp Oil*; 1 tbsp Sugar*; ½ tsp Salt*; 0.13 tsp Pepper*

with Easy Drop Biscuits

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Cozy up to this comforting turkey stew. Each bite is loaded with tender roasted turkey breast and wholesome veggies! Fluffy homemade biscuits are perfect for dunking into the stew. This recipe comes with larger servings, great for leftovers or big eaters!

Ingredients: Turkey breast • Yellow potato • Mirepoix (carrot, onion, celery) • All-purpose flour (wheat) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Green peas • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Baking powder • Chives.

Tags:

New

Allergens:

Hvede

•Milk

•Soja

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes

Cooking Time12 minutes

DifficultyEasy

Ingredients

serving amount

680 g

Turkey Breast Portions

1.5 cup

All-Purpose Flour

300 g

Yellow Potato

227 g

Mirepoix

56 g

Green Peas

7 g

Chives

113 mL

Cream

2 tbsp

Chicken Stock Powder

2 tsp

Baking Powder

1 unit(s)

Sour Cream

2 tbsp

Cream Sauce Spice Blend

Not included in your delivery

¼ cup

Milk*

6 tbsp

Unsalted Butter*

1 tbsp

Oil*

1 tbsp

Sugar*

½ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1580 kcal

Fat73 g

Saturated Fat40 g

Carbohydrate126 g

Sugar17 g

Dietary Fiber10 g

Protein101 g

Cholesterol375 mg

Sodium3210 mg

Trans Fat2.5 g

Potassium2400 mg

Calcium250 mg

Iron7.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Spatula

•Large Bowl

•Whisk

•Small Bowl

•Measuring Spoons

•Measuring Cups

•Parchment Paper

•Silicone Brush

•Baking Sheet

•Aluminum Foil

•Large Pot

Cooking Steps

Thinly slice chives.
Add flour, baking powder, 1 tbsp (2 tbsp) sugar, 1/2 tsp (1 tsp) salt and half the chives to large bowl. Whisk to combine.
In a measuring cup, combine 1/4 cup (1/2 cup) cream and 1/4 cup (1/2 cup) milk or water. Transfer 1 tbsp (2 tbsp) of this mixture to a small bowl.
Add 1/4 cup (1/2 cup) butter to a medium microwave-safe bowl or small pan. Microwave to melt, 30 sec.
Add sour cream and butter to the measuring cup with remaining cream mixture. Whisk until smooth.

Add sour cream mixture to flour mixture, then stir with a spatula until just combined.
Double-line a baking sheet with parchment paper.
Scoop batter into 6 (12) equal-sized biscuits onto the prepared sheet.
Brush reserved 1 tbsp (2 tbsp) cream mixture onto biscuits.
Bake in the top of the oven until puffed and golden, 14-17 min.
Transfer baked biscuits to a rack to cool, at least 5 min.

Meanwhile, heat a large pot over medium-high.
While the pan heats, pat turkey dry with paper towels. If applicable, cut so you have 4 (8) equal portions. Season with salt and pepper.
When hot, add 1 tbsp oil, then turkey. (NOTE: For 4 ppl, sear turkey in batches, using 1 tbsp oil per batch.) Sear until golden, 2-3 min per side.
Remove from heat, then transfer to another lined baking sheet.
Roast in the middle of the oven until cooked through, 8-12 min.**
Transfer turkey to a clean cutting board. Cover loosely with foil to rest, 3-5 min.

Meanwhile, on a separate cutting board, halve potatoes lengthwise, then cut into 1/4-inch half-moons.
Reheat the same pot over medium. When hot, add 2 tbsp (4 tbsp) butter, then potatoes and mirepoix. Season with salt and pepper.
Cook, stirring occasionally, until potatoes and veggies soften slightly, 4-5 min.

Add Cream Sauce Spice Blend to the pot with veggies.
Cook, stirring often, until veggies are coated, 1 min.
Add 1 3/4 cups (3 cups) water, peas and chicken stock powder. Bring to a simmer.
Cook until veggies are tender and broth thickens slightly, 10-12 min.
When turkey is done, cut into bite-sized pieces.
Add turkey and any resting juices into pot with stew.
Stir in remaining cream. Season with salt and pepper. (TIP: If you prefer a more brothy soup, add more water, 1/4 cup at a time.)

Serve stew and biscuits family-style. (TIP: Any leftover biscuits will keep well in a sealed container at room temperature for up to 3 days.)
Sprinkle remaining chives over stew.