Turkey And Vegetable Stew With Whole-Grain Biscuits

• 4.5 ounces self-rising flour (about 1 cup)
• 4.5 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 1/4 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)

1. Preheat oven to 350u0b0.
2. Weigh or lightly spoon self-rising flour and 1/2 cup white whole-wheat flour into dry measuring cups; level with a knife. Place flours in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, 2 teaspoons thyme, and 1/4 teaspoon salt; toss with a fork until moist. Drop dough by tablespoonfuls onto a foil-lined baking sheet coated with cooking spray (about 24 total). Bake at 350u0b0 for 25 minutes or until browned. Cool.
3. Heat a Dutch oven over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl. Add half of turkey; cook 3 minutes. Remove cooked turkey from pan. Repeat with remaining turkey.
4. Add remaining 1 1/2 tablespoons oil to pan. Add remaining 2 tablespoons thyme, 1/2 teaspoon salt, onion, and next 5 ingredients (through mushrooms); cook 5 minutes. Combine remaining 1/2 cup white whole-wheat flour and stock in a bowl. Add stock mixture to pan; bring to a boil. Add potato; cook 5 minutes. Stir in remaining 1/2 teaspoon salt and turkey; simmer 15 to 20 minutes or until stew is thickened. Top with thyme sprigs, if desired, and serve with biscuits, or follow freezing instructions.
5. HOW-TO Freeze: Cool stew and biscuits completely. Freeze separately in zip-top plastic freezer bags. Thaw: Microwave stew in bag at MEDIUM (50% power) for 4 minutes or until pliable. Reheat: Pour stew into a Dutch oven; simmer 20 minutes. Bake biscuits at 350u0b0 for 25 minutes.

flour, flour, cold unsalted butter, nonfat buttermilk, fresh thyme, salt, cooking spray, olive oil, skinless, onion, carrot, fresh sage, garlic, black pepper, cremini mushrooms, chicken, gold potato, thyme

Taken from www.myrecipes.com/recipe/turkey-vegetable-stew-whole-grain-biscuits (may not work)