With this turkey and vegetable stew, comfort food gets a hearty boost. This stew is the perfect cozy meal when served with some buttery homemade biscuits.

Ingredients

4 ½ ounces self-rising flour (about 1 cup)
4 ½ ounces white whole-wheat flour (about 1 cup), divided
6 tablespoons cold unsalted butter, cubed
9 tablespoons nonfat buttermilk
2 tablespoons plus 2 teaspoons chopped fresh thyme, divided
1 ¼ teaspoons salt, divided
Cooking spray
3 tablespoons olive oil, divided
2 pounds skinless, boneless turkey breast, cut into 1-inch pieces
3 cups chopped onion
2 cups diced carrot
3 tablespoons chopped fresh sage
2 tablespoons minced garlic
2 teaspoons black pepper
2 (8-ounce) packages sliced cremini mushrooms
6 cups unsalted chicken stock (such as Swanson)
3 cups diced peeled Yukon gold potato
4 thyme sprigs (optional)

Directions

Step 1 :

Preheat oven to 350°.

Step 2 :

In dry measuring cups, weigh or lightly spoon 1/2 cup self-rising flour and 1/2 cup white whole-wheat flour; level with a knife. In a medium bowl, combine the flours. With a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. Toss with a fork until moistened, then add buttermilk, 2 teaspoons thyme, and 1/4 teaspoon salt. Drop dough by tablespoons onto a baking sheet lined with foil and sprayed with cooking spray. Bake at 350°F for 25 minutes, or until browned. Cool.

Step 3

Preheat a Dutch oven over medium-high heat. Swirl in 1 1/2 tablespoons oil. Cook for 3 minutes with half of the turkey. Remove cooked turkey from pan. Repeat with the remaining turkey.

Step 4

Add the remaining 1 1/2 teaspoons of oil to the pan. Cook for 5 minutes after adding the remaining 2 teaspoons thyme, 1/2 teaspoon salt, onion, and following 5 ingredients (through mushrooms). In a mixing bowl, combine the remaining 1/2 cup white whole-wheat flour and stock. Bring the stock mixture to a boil in the pan. Cook for 5 minutes after adding the potato. Stir in the remaining 1/2 teaspoon salt and the turkey; cook for 15 to 20 minutes, or until the stew thickens. If preferred, garnish with thyme sprigs and serve with biscuits, or freeze according to package directions.

Step 5

HOW TO FREEZE: Allow the stew and biscuits to cool fully before freezing. Freeze individually in zip-top plastic freezer bags. Thaw stew in bag for 4 minutes on MEDIUM (50% power) or until malleable. Reheat stew in a Dutch oven for 20 minutes. Bake the biscuits for 25 minutes at 350°.

Nutrition Facts

Per serving: 310 calories; fat 10.2g; saturated fat 4.3g; mono fat 4.1g; poly fat 0.9g; protein 24g; carbohydrates 29g; fiber 4g; cholesterol 60mg; iron 3mg; sodium 511mg; calcium 106mg; sugars 5g.