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    Turkey Biscuit Bake

    Source of Recipe


    1 can chicken broth
    1 small onion, chopped
    10 oz pkg frozen peas and carrots, thawed
    3 tablespoons cornstarch
    12 oz can evaporated milk
    3 cups cubed cooked turkey
    3/4 teaspoon ground sage
    1/2 teaspoon dried parsley flakes
    1/8 teaspoon black pepper
    12 oz can refrigerated flaky biscuits

    Preheat oven to 350 degrees. Coat 2-quart casserole dish with
    nonstick cooking spray.

    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.

    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.

    Place biscuits on top of filling in casserole dish. Bake 25 to 30
    minutes, or until biscuits are golden brown and filling is bubbly.




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