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Down Home Turkey Shortcake Recipe

3.5 stars - based on 2 votes
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This recipe for Down Home Turkey Shortcake is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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