Heat oil in a 10 1/2-inch cast-iron or other ovenproof skillet over medium heat.
Sprinkle turkey pieces with salt and pepper. Add to skillet and cook, stirring occasionally, 5 to 7 minutes until pale golden.
Heat oven to 400°F.
While turkey cooks, rinse frozen peas and carrots in a colander under running warm water to thaw slightly. Add to skillet. Cook 6 to 7 minutes, until hot and tender.
Meanwhile mix mushroom soup and chicken broth. Cut stems off parsley and coarsely chop leaves.
Add parsley leaves and thyme to skillet. Reduce heat to low and stir in soup mixture until blended. Cook until hot, then remove from heat.
Arrange biscuits on turkey mixture in skillet. Bake 10 to 11 minutes, or until the biscuits are puffed and browned, and turkey mixture bubbles gently around edges.
Calories 432 Fat 16g Saturated fat 0 Cholesterol 59mg
Sodium 999mg Carbohydrate 50g Fiber 0
This recipe has been added to the following public cookbooks:
billys notable cooking
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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