© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1-1/2 lbs TURKEY THIGHS with skin and bones removed
1-1/4 c TURKEY STOCK or low-sodium chicken stock
1 (.87 to 1.2-oz) packet turkey gravy mix
1 (4-oz) can sliced mushrooms, drained
1 (16-oz) bag frozen stew vegetables, defrosted and drained
1 tsp dried thyme
1/2 tsp salt and freshly ground black pepper
1 c fresh or frozen peas, (defrosted if frozen and drained)
1/2 c light sour cream
1 tbsp flour
1-1/2 c biscuit mix
1/3 c minced green onions
1/2 c milk
Cut turkey into 1-inch cubes.
Blend broth and gravy mix in 4 to 6-quart slow cooker until smooth. Stir in turkey, mushrooms, vegetables, thyme and seasonings. Cover and cook on LOW heat about 3-1/2 to 4 hours or until turkey is tender. Stir in peas.
Blend sour cream and flour together and stir into turkey mixture. Cover and cook on HIGH heat for 20 minutes.
In a small bowl, stir together biscuit mix and scallions. Using a fork, stir in milk just until moistened.
Drop dough by rounded tablespoonfuls onto hot turkey mixture. Cover and cook on HIGH heat for 45 to 50 minutes or until knife tip, inserted in center of topping, comes out clean. Serve immediately.