Turkey and Vegetable Stew with Biscuits
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Warm up with a comforting bowl of Turkey Stew served with fluffy homemade biscuits! This thick and hearty stew is packed with tender turkey, colorful vegetables, and rich flavor in every bite. Paired with easy drop biscuits.
During the colder months I have a horrible time staying warm.  I can often be found on the couch under my blanket because I have trouble staying warm. I drink a ton of coffee and tea simply to keep me warm from the inside out. I’m not sure why this is a problem but it always is.
That’s why I like making soup at least once a week in the colder months.  In addition to keeping me warm, soup is great to make because there is always plenty leftover the next day for lunch.
Some of my favorite soups to make are potato soup(where my husband makes homemade noodles), beef vegetable soup, and potato soup. These are the ones I most often make but I like to try to add in one or two different soups every month.
I had leftover turkey from Thanksgiving and was trying to think of a way to use it. I wanted to make turkey noodle soup but we have just had chicken noodle so I wanted something a little different.
This stew is thick and combines turkey and vegetables.  I haven’t had many turkey soups so it was very intriguing to me. I also figured that since it was more of a stew then a soup it would be super filling and I wouldn’t have to make any side dishes.
What is the difference between soup and stew?
While some people use the two terms interchangeably they’re not quite the same. Soup is usually lighter, with a broth base and plenty of liquid that makes it perfect for sipping or ladling into a mug on a chilly day. Stew, on the other hand, is heartier and more filling. It has a thicker base, almost like a sauce, with big chunks of meat and vegetables that simmer slowly until everything is tender and flavorful. It’s often served with bread or biscuits.
Of course when I say I won’t make any side dishes that doesn’t mean I won’t make bread.  I believe that every soup needs bread with it. Sometimes I just pop some rolls in the oven and other times I’ll make a loaf of bread. This time I made a dozen easy drop biscuits.
What are drop biscuits?
Drop biscuits are a type of quick, homemade biscuit that’s made without rolling or cutting the dough. Instead, the dough is soft and slightly sticky, so you simply drop spoonfuls of it onto a baking sheet before baking.
Biscuits are great to make with soup because they take less then 20 minutes to bake and you can either eat them along side of the soup or you can put them in the soup. Either way tastes great!
This stew was fairly thick It was filled with plenty of vegetables and some cut up turkey breast.  It’s basically just flavored with the vegetables and some chicken broth.
Surprisingly it has a ton of flavor. The easy biscuits go perfectly with this soup and we enjoyed it for dinner the night I made it as well as for lunch the next two days.
Turkey and Vegetable Stew with Biscuits
Ingredients
For the biscuits:
- 1 1/2 c. flour
- 6 Tablespoons cold butter cubed
- 1/2 c. nonfat milk
- 2 teaspoons dried thyme
- 1 teaspoon salt
For the stew:
- 2 Tablespoons olive oil
- 1 lb. skinless boneless turkey bread, cut into 1 inch pieces
- 2 medium onions chopped
- 2 c. carrots diced
- 2 teaspoons dried sage
- 1 Tablespoon herbs de provence
- 4 garlic cloves minced
- 2 teaspoons black pepper
- 1 teaspoon paprika
- 1 8 oz package mushrooms, sliced
- 6 c. chicken broth
- 2 large potatoes diced
Instructions
- Preheat the oven to 375 degrees.
- Place the flour in a medium bowl. Add the butter and using your fingers mix the butter with the flour until the mixture resembles pebbles.
- Stir in the milk, thyme, and salt and mix until just combined.
- Drop the dough by heaping tablespoons onto a foil lined baking sheet. Bake for 18-20 minutes. Remove from oven and cool.
- Meanwhile, heat a Dutch oven over medium high heat. Add 1 tablespoon of oil to the pan. Add the turkey and cook for 5 minutes.
- Add the remaining oil, onions, carrots, sage, herbs de provence, garlic, black pepper, paprika, and mushrooms. Cook for 5 minutes.
- In a small bowl combine the flour and 1/2 cup of chicken stock. Mix until smooth. Add the remaining stock to the Dutch oven and bring to a boil. Stir in the flour and stock mixture.
- Add potato and simmer for 20 minutes or until the stew has thickened.
- Serve with biscuits.
Notes
