** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cover the potatoes and carrots with water in a saucepan and cook til tender or 15 to 20 minutes and drain reserving 1 cup of the liquid.
2. .. Saute the onion and green pepper in 2 tb of butter in a skillet til tender.
3. .. Blend the soup and reserve liquid in a bowl.
4. then place the soup mixture turkey and cooked veggies in a 2 qt casserole and bake in a 425 F oven for 15 minutes.
5. Combine the flour, baking powder, and salt in a bowl, then cut in the butter til crumbly, add the milk and mix well.
6. Knead lightly on a floured surface, Roll and cut with 2" biscuit cutter, arrange over turkey mixture.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, MSG, Potato, Poultry, Turkey, Onion allergies.
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