Most of us have a can of biscuits lounging in our refrigerators. You have the turkey leftovers in there, too. This turkey stew will be a good use for them. I don't keep whole baby carrots on hand, but it's not much work to peel a carrot, dice and cook a few minutes in the microwave before adding to the casserole. It's an easy dish to make. I hope you try it.

1/3 cup chopped onion
1/4 cup butter or margarine
1/3 cup plain flour
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk
10 1/2 ounce can chicken broth
2 cups cooked cubed leftover turkey
1 cup cooked peas
1 cup cooked whole baby carrots
1 tube refrigerated buttermilk biscuits

In 10 inch oven-proof skillet, saute onion in butter until tender. Stir in flour, salt and pepper until smooth. Gradually add milk and broth. Cook over medium heat, stirring constantly, until thickened. Separate biscuits and arrange over the hot stew. Bake at 375 F. for 20 to 25 minutes or until biscuits are a golden brown. 6 servings.