Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) baking powder

  2. 1 1/3 cup(s) all-purpose flour

  3. 2 tablespoon(s) all-purpose flour

  4. Salt and pepper

  5. 4 tablespoon(s) margarine or butter

  6. 1 cup(s) reduced-fat (2%) milk

  7. 1 small onion , chopped

  8. 3 medium carrots , cut into 1/4-inch slices

  9. 2 stalk(s) celery , cut into 1/4-inch slices

  10. 1 1/2 cup(s) Homemade Turkey Broth

  11. 1 cup(s) frozen peas

  12. 2 cup(s) (1/2-inch chunks) skinless cooked leftover turkey

  13. 1/3 cup(s) loosely packed fresh dill , chopped

Instructions Jump to Ingredients ↑

  1. Prepare shortcake biscuits: Preheat oven to 425 degrees F. In medium bowl, combine baking powder, 1 1/3 cups flour, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. With pastry blender or 2 knives used scissors-fashion, cut in 3 tablespoons margarine until mixture resembles coarse crumbs. Stir in 1/2 cup milk. With hand, knead mixture in bowl just until dough holds together. On ungreased cookie sheet, with lightly floured hands, pat dough into 6-inch square. With sharp knife, cut dough into 4 squares. Arrange squares 2 inches apart on cookie sheet. Bake biscuits 13 to 15 minutes.

  2. Meanwhile, in 3-quart saucepan, melt remaining 1 tablespoon margarine on medium. Add chopped onion and cook 5 minutes or until tender, stirring occasionally. Add carrots, celery, turkey broth, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; heat to boiling on high. Reduce heat to low and simmer 10 to 12 minutes or until all vegetables are tender.

  3. In 1-cup liquid measuring cup, whisk remaining 2 tablespoons flour into remaining 1/2 cup milk. In thin, steady stream, pour milk mixture into hot turkey broth, whisking constantly. Heat to boiling; boil 1 minute. Stir in peas and turkey; heat through. Remove from heat; stir in dill.

  4. Spoon turkey mixture into 4 deep dinner plates; top with biscuits. Or serve shortcake-style: Split biscuits horizontally and spoon turkey between halves.


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