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Makeover Turkey Biscuit Bake

Total Time

Prep: 30 min. Bake: 15 min.

Makes

9 servings

We lightened up a recipe that had 40 grams of fat per serving. The results are a better-for-you bake that's just as satisfying.
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Ingredients

  • 1 cup baby carrots, halved lengthwise
  • 1 cup julienned parsnips
  • 1 tablespoon water
  • 2 cups sliced fresh mushrooms
  • 2 tablespoons butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 4 cups fat-free milk
  • 3 cups diced cooked turkey breast
  • 1/2 cup frozen peas, thawed
  • BISCUITS:
  • 1 cup all-purpose flour
  • 1/2 cup cake flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 large egg
  • 1/2 cup buttermilk
  • 2 tablespoons butter, melted

Directions

  1. In a microwave-safe bowl, combine the carrots, parsnips and water; cover and microwave on high for 4-5 minutes or until tender. Drain and set aside.
  2. In a large nonstick skillet, saute mushrooms in butter until tender. Combine the flour, salt, white pepper and milk until smooth; stir into mushrooms. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the carrots, parsnips, turkey and peas. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  3. For biscuits, in a bowl, combine the flours, baking powder, salt and baking soda. Combine the egg, buttermilk and butter; stir into dry ingredients until a soft dough forms. Drop dough into nine mounds onto turkey mixture.
  4. Bake at 425° for 15-18 minutes or until a toothpick inserted in biscuits comes out clean and biscuits are golden brown.

Nutrition Facts

2/3 cup: 290 calories, 7g fat (4g saturated fat), 82mg cholesterol, 494mg sodium, 32g carbohydrate (0 sugars, 2g fiber), 24g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

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