Turkey à la King
Turkey à la King is a main course that serves 6. For $2.08 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 221 calories, 30g of protein, and 7g of fat. 21 person found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free diet. Head to the store and pick up fresh mushrooms, thyme leaves, milk, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Betty Crocker. With a spoonacular score of 72%, this dish is good. If you like this recipe, take a look at these similar recipes: Turkey a la King, Turkey a la King, and Turkey a la King.
Servings: 6
Preparation duration: 30 minutes
Ingredients:
1 cup sliced fresh mushrooms (3 oz)
1 small clove garlic, finely chopped
1 package (20 oz) lean ground turkey
2 2/3 cups milk
1/3 cup grated Parmesan cheese
1 cup Green Giant® Valley Fresh frozen sweet peas
1/4 teaspoon pepper
1/2 cup chopped red bell pepper
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
2 1/2 cups Original Bisquick® mix
Equipment:
baking sheet
bowl
oven
frying pan
Cooking instruction summary:
1 Heat oven to 425°F. Spray cookie sheet with cooking spray. In medium bowl, mix 2 1/4 cups of the Bisquick mix, 2 tablespoons of the Parmesan cheese, the thyme and 2/3 cup of the milk until soft dough forms. Drop dough by 6 large spoonfuls onto cookie sheet. 2 Bake 8 to 10 minutes or until golden brown. 3 Meanwhile, in 12-inch nonstick skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Add garlic, mushrooms and bell pepper; cook 3 to 4 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in remaining 1/4 cup Bisquick mix until blended. Stir in peas, salt, pepper and remaining 2 cups milk. Cook until mixture bubbles and thickens. Stir in remaining Parmesan cheese. 4 Split biscuits and place bottoms on individual serving plates. Spoon 1/3 cup turkey mixture over each biscuit bottom. Top with biscuit tops and remaining turkey mixture.
Step by step:
1. 1
2. Heat oven to 425°F. Spray cookie sheet with cooking spray. In medium bowl, mix 2 1/4 cups of the Bisquick mix, 2 tablespoons of the Parmesan cheese, the thyme and 2/3 cup of the milk until soft dough forms. Drop dough by 6 large spoonfuls onto cookie sheet.
3. 2
4. Bake 8 to 10 minutes or until golden brown.
5. 3
6. Meanwhile, in 12-inch nonstick skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink.
7. Add garlic, mushrooms and bell pepper; cook 3 to 4 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in remaining 1/4 cup Bisquick mix until blended. Stir in peas, salt, pepper and remaining 2 cups milk. Cook until mixture bubbles and thickens. Stir in remaining Parmesan cheese.
8. 4
9. Split biscuits and place bottoms on individual serving plates. Spoon 1/3 cup turkey mixture over each biscuit bottom. Top with biscuit tops and remaining turkey mixture.
Nutrition Information:
covered percent of daily need
