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Down Home Turkey Shortcake Recipe

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This recipe for Down Home Turkey Shortcake, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, May 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
1 T. sugar
1 onion, chopped
10 1/4 oz. can cream chicken soup
1 T. baking powder
Salt
1/4 c. shortening
Milk
2 oz. jar diced pimento, drained
3 c. diced, cooked turkey
2 T. cooking white wine
1/8 tsp. pepper
2 T. butter
1 medium zucchini, diced
1/2 lb. mushrooms, sliced

Directions:
Directions:
BISCUITS: Preheat oven to 425. With fork, mix flour, sugar, baking powder and 1 tsp. salt. With pastry blender cut in shortening until mixture resembles coarse crumbs. With fork, stir 1 cup milk into flour mixture just until ingredients are blended. Onto ungreased ,large cookie sheet, drop dough by scant 1/3 cupfuls, about 1 inch apart, to make 8 biscuits. Bake 12 to 15 minutes until golden. Keep warm.
Meanwhile, in 4 quart saucepan over medium heat, in hot butter or margarine, cook zucchini, mushrooms, and onion until tender, stirring occasionally. Stir in soup, pimento, turkey, wine, pepper, 1 1/4 cups milk and 1/4 tsp. Salt. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer ten minutes to blend flavors.
For each serving, split a biscuit horizontally, spoon some turkey mixture over bottom half. Replace top half.

Number Of Servings:
Number Of Servings:
8 Main Dish servings
Personal Notes:
Personal Notes:
380 calories per serving

 

 

 

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