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Categories:
butter turkey flour basil salt pepper chicken broth milk red bell pepper mushroom stems spinach butter flour baking powder garlic salt
Viewed: 39 - Published at: 2 years agoIngredients
- 14 cup butter, cut into pieces (1/2 stick)
- 2 cups turkey, cooked, cut-up
- 12 cup Gold Medal Wondra Flour
- 12 teaspoon dried basil leaves
- 14 teaspoon salt
- 14 teaspoon pepper
- 1 cup chicken broth
- 23 cup milk
- 1 cup red bell pepper, julienne strips
- 1 (4 ounce) can mushroom stems and pieces, drained
- 1 cup spinach, julienne strips
- 13 cup butter, cut into pieces (optional)
- 1 12 cups Gold Medal all-purpose flour
- 1 12 teaspoons baking powder
- 1 teaspoon garlic salt
Method
- Heat oven to 400*.
- Heat butter in a 2-quart casserole in oven until melted.
- Stir in remaining ingredients except spinach and Biscuits.
- Bake 20 minutes, stirring once, until sauce is slightly thickened.
- Stir in spinach.
- Prepare Biscuits.
- Place around edge of casserole, overlapping biscuits slightly to fit.
- Increase oven temp to 425*.
- Bake 15 to 20 minutes longer or until biscuits are golden brown.
- Cut butter into flour, baking powder and garlic salt with pastry blender until mixture resembles small peas.
- Stir in just enough milk until dough forms a ball.
- Knead on lightly floured surface 5 to 7 times.
- Roll or pat dough 1/2 thick.
- Cut with floured 2-inch cutter.
