Carole

By jab120638

Ingredients

• 1 cup carrots, peeling and chopped
• 2 stalks of celery, chopped
• 1/2 yellow or white onion, chopped
• 6 tablespoons of butter (1/3 cup)
• 6 tablespoons of flour (1/3 cup)
• 2 cups whole milk
• 1 cup heavy cream
• Salt & Pepper to taste
• 1 tablespoon Dijon mustard
• 1 cup frozen peas, cooked
• 2 cups leftover, cooked turkey meat, chopped
• 1 can of Jumbo biscuits (8 to a can)

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from tootsweet4two.com

Preparation

Step 1

Instructions

Preheat oven to 375 degrees.

Chop carrots, celery and onion.

Melt butter in large saute’ pan.

Add carrots, celery and onion and saute’, stirring occasionally until carrots are fork-tender (about 10 minutes).

In the meantime, place frozen peas in a microwave dish with about ½ cup of water.

Microwave peas for 3 minutes and drain in a strainer; set aside.

Chop turkey meat into bite-sized chunks.

Add flour to butter and carrot/celery/onion mixture; stir to combine; cook about 2 minutes.

Add milk and heavy cream, all at once, to butter/veggie mixture and stir constantly until mixture is thickened.

Taste and correct seasonings with salt and pepper.

Add cooked peas and cooked turkey and stir to combine.

Divide creamed veggie/turkey mixture into 4 six-inch individual, oven-proof bowls.

Open canned biscuits.

Cut each biscuit into quarters.

Roll each biscuit quarter between the palms of your hands to make little balls.

Top each bowl with 8 biscuit balls.

Place all four bowls onto a baking sheet.

Bake for about 20 minutes (check at the 15 minute point) until biscuit top is a golden brown.

Serve.

Instructions