Reprinted from Recipe Rehab by Everyday Health. Copyright © 2013. Published by Harper Collins Publishers.
|1 1/4 pounds boneless, skinless turkey breast||1 cup frozen peas, run under cool water to thaw|
|1 quart low-sodium chicken broth||2 tablespoons chopped fresh flat-leaf parsley|
|1 tablespoon canola oil||1 tablespoon fresh thyme leaves|
|2 carrots, finely chopped||2 teaspoons fresh rosemary leaves, finely chopped|
|2 celery stalks, finely chopped||1 teaspoon baking powder|
|1 small onion, finely chopped||1/2 teaspoon baking soda|
|1/2 teaspoon freshly ground black pepper||1/4 teaspoon salt|
|1/2 pound green beans, ends trimmed and chopped||1/2 cup low-fat buttermilk|
|2 cloves garlic, minced||2 tablespoons light butter, such as Land O'Lakes, melted|
|19 tablespoons all-purpose flour, divided|
Put the turkey breast in a pot and cover with the broth. Bring to a simmer over medium-high heat. Simmer, covered, until the turkey is poached and just cooked through, about 35 minutes. Remove the turkey to a cutting board to cool and reserve the broth. When cool enough to handle, cut the turkey meat into cubes and set aside.
Coat a deep skillet with the oil and put over medium heat. When the oil is hot, add the carrots, celery, and onion; season with pepper. Cook and stir until the vegetables are tender, about 5 minutes. Add the green beans and garlic; continue to cook and stir for 3 to 4 minutes, until the green beans begin to soften. Sprinkle the vegetables with the flour (3 tablesp and cook, stirring, until the flour dissolves into a paste.
Gradually whisk in the reserved broth, stirring to prevent lumps. Simmer and whisk for 10 minutes, until the sauce starts to thicken; it should look like cream-of-chicken soup.
Mix in the reserved turkey, peas, parsley, thyme, and rosemary. Simmer for 1 or 2 minutes, stirring now and then, until all the ingredients are well combined. Remove from the heat and cover to hold warm.
To make the biscuit topping, in a mixing bowl combine the flour (1 cup), baking powder, baking soda, and salt. Add the buttermilk and melted butter and mix gently, just until the dry ingredients are moistened.
Preheat the oven to 400F.
To assemble, pour the turkey-and-vegetable mixture into a 13-by-9-inch baking dish. Spoon the biscuit dough over the top in small, dumpling-size balls. Bake for 25 to 30 minutes, until the biscuits are golden. Spoon into bowls and serve immediately.
Allow the casserole to rest for a few minutes. When the mixture is no longer bubbling, spoon into bowls and serve immediately.
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