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In a 3 1/2- or 4-quart slow cooker, combine carrots, celery, and onion; stir in turkey. Set aside 1/2 cup broth. In a medium bowl, combine the remaining broth, condensed soup, sage and pepper; stir into the turkey mixture.
Cover and cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours.
For biscuits, stir together 1 cup flour, baking powder and salt. Use a pastry blender to cut in shortening until mixture resembles coarse crumbs. Add milk and stir just until moistened.
If using Low setting, turn to High. In a small bowl, whisk together the reserved 1/2 cup broth and the remaining 1/4 cup flour; stir into the turkey mixture. Drop the biscuit dough by small spoonfuls on top of the mixture in the slow cooker. Cover and cook for 45 minutes more.
Turn off the slow cooker and let stand, covered, for 15 minutes before serving.