Deluxe Creamed Turkey With Curried Bran Biscuits Recipes

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in the turkey, carrots, green beans, salt and pepper; heat through., Serve immediately with biscuits or cool and freeze in a freezer container for up to 3 months., To use frozen Turkey a la King: Thaw in the refrigerator overnight. Transfer to a saucepan; add chicken broth to thin if necessary. Cover and cook over medium-low heat until heated through, stirring occasionally. Serve with biscuits.

Steps:

• Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the coconut oil and swirl to melt and coat the base of the pot. Add the onion, ginger, garlic, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
• Add the tomato paste and stir to coat the vegetables. Add the curry powder, cumin, coriander and cayenne and stir to combine and toast the spices. Add the tomatoes, stock, and potatoes to the pot. Bring the mixture up to a boil, then turn the heat down to low, cover the pot and let simmer until the potatoes are very tender, about 25 minutes.
• Add the turkey and peas to the pot and simmer until heated through, another 5 minutes. Turn off the heat and stir in the cream and lime juice.
• Ladle the curry into bowls and garnish with the chopped cilantro. Serve with rice, if desired.

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour and curry powder until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; set aside., In a large skillet, heat oil over medium-high heat. Add squash, zucchini and onion; cook and stir until tender. Add turkey, lemon zest and reserved sauce; heat through. Serve with rice; sprinkle with cashews.

Steps:

• 1. In a medium saucepan, melt butter. Stir in flour until smooth. Gradually whisk in milk and cream. Season with nutmeg, bouillon, salt and pepper. Bring to a boil. Cook and stir 2 minutes or until thickened. Add peas if using. Stir in the chicken; heat through. ( if too thick...add a bit more milk till desired thickness.) Serve over biscuits.
• 2. Serve over biscuits. This would also be great ladled over mashed potatoes...enjoy!!
• 3. Yum!

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper.
• Separate dough into 8 biscuits. Cut each biscuit in half crosswise to make 2 halves. Press each piece into 5x2 1/2-inch rectangle. Place 1 piece of cheese on one half of each rectangle. Divide turkey among biscuits, and place on cheese, folding pieces of turkey if needed to fit biscuit half. Top each with second piece of cheese. Place 1 heaping teaspoon cranberry sauce on each biscuit. Fold dough over filling (do not seal); place on pan in 4 rows by 4 rows. Brush tops with melted butter.
• Bake 25 to 30 minutes or until biscuits are cooked through and golden brown on top.

Steps:

• In a large saucepan, saute green pepper and onion in butter until tender. Stir in biscuit mix until blended. Gradually add milk and soup; stir until blended. Bring to a boil; cook and stir for 2 minutes. Stir in turkey and peas. Transfer to a greased 13-in. x 9-in. baking dish. Separate biscuits and arrange over the top. Sprinkle with cheese. Bake, uncovered, at 425° for 17-20 minutes or until golden brown.

Steps:

• In a large saucepan, saute the onion in butter until tender. Sprinkle with the flour, salt and pepper. Stir in the milk until blended. , Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the turkey and vegetables; cover and simmer until heated through. Serve with mashed potatoes.

Steps:

• 1. Measure KELLOGG'S ALL-BRAN cereal and milk into small mixing bowl. Stir to combine. Let stand 2 minutes or until cereal softens.2. In large mixing bowl, stir together flour, baking powder, salt and curry powder. Cut in shortening until mixture resembles coarse crumbs. Add cereal mixture, stirring only until combined. On lightly floured surface, gently knead dough five times. Roll out to 3/4-inch thickness. Cut with floured 1 3/4-inch biscuit cutter into 12 biscuits. Place on ungreased baking sheet.3. Bake at 425°F about 10 minutes or until lightly browned. Serve immediately with Deluxe Creamed Turkey (see Entrees), if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
• Prepare stuffing as directed.
• Place the stuffing in a 2 quart baking dish. Layer with turkey and cover with 1 cup gravy. Top with mashed potatoes and the remaining gravy.
• Bake covered in the preheated oven 45 minutes, or until bubbly and lightly browned.

Steps:

• 1. In 2-quart saucepan, melt margarine. Add green pepper and onion. Cook over low heat until tender, stirring constantly.2. Add soup, sour cream and pepper to onion mixture, stirring until smooth. Gently stir in turkey and peas. Cook until thoroughly heated. Serve over biscuits.