Makeover Turkey Biscuit Bake

• 1 cup baby carrots, halved lengthwise
• 1 cup julienned parsnips
• 1 tablespoon water
• 2 cups sliced fresh mushrooms
• 2 tablespoons butter
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 4 cups fat-free milk
• 3 cups diced cooked turkey breast
• 1/2 cup frozen peas, thawed
• 1 cup all-purpose flour
• 1/2 cup cake flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 1 large egg
• 1/2 cup buttermilk
• 2 tablespoons butter, melted

1. In a microwave-safe bowl, combine the carrots, parsnips and water; cover and microwave on high for 4-5 minutes or until tender. Drain and set aside.
2. In a
3. , saute mushrooms in butter until tender. Combine the flour, salt, white pepper and milk until smooth; stir into mushrooms. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the carrots, parsnips, turkey and peas. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
4. For biscuits, in a bowl, combine the flours, baking powder, salt and baking soda. Combine the egg, buttermilk and butter; stir into dry ingredients until a soft dough forms. Drop dough into nine mounds onto turkey mixture.
5. Bake at 425u0b0 for 15-18 minutes or until a toothpick inserted in biscuits comes out clean and biscuits are golden brown.

baby carrots, parsnips, water, mushrooms, butter, allpurpose, salt, white pepper, milk, turkey breast, frozen peas, flour, cake flour, baking powder, salt, baking soda, egg, buttermilk, butter

Taken from www.tasteofhome.com/recipes/makeover-turkey-biscuit-bake/ (may not work)