Recipe by Kritty
My grandma used to make this after every holiday with the leftover turkey and broth. It's a great way to use up the turkey when you are tired of sandwiches! This recipe can also be altered to your taste by adding veggies other than listed or more of the veggies you like and less of the ones you don't. It also freezes well, if using out of the freezer be sure to heat to boiling before adding biscuits and baking, otherwise the biscuits will stay soggy on the bottom.
Top Review by Elainia
The only big change I made was to thicken up the broth with a little bit of flour so the biscuits would float on top while cooking (I was afraid they would get all soggy) Sage amount is perfect. I used frozen veggies and fresh potatoes and carrots as well as low fat biscuits since that is all I had on hand. Great recipe, similar to what my "Gma" used to make!
- 1 1⁄2 cups cooked turkey (diced or shredded)
- 2 cups turkey broth (canned works fine)
- 2 (15 ounce) cans mixed vegetables, drained
- 1 (15 ounce) can potatoes, drained (or use fresh)
- 1 (15 ounce) can carrots, drained (or use fresh)
- salt (to taste)
- pepper (to taste)
- 3 tablespoons rubbed sage (add more as desired)
- 10 -12 refrigerated buttermilk biscuits (any style biscuit, enough to cover 9x13 pan)
Directions See How It's Made
- Cook all ingredients except biscuits in large sauce pan until heated thoroughly. Taste for seasoning, add more if desired (sage should be a prominent seasoning in this dish).
- Spoon hot mixture into glass baking dish (9x13).
- Top with biscuits (enough to cover entire dish).
- Bake according to directions on biscuit packaging.