2 1/2 C. turkey gravy
3 C. cooked turkey chunks
1 1/2 C. frozen peas
1 1/2 C. sliced mushrooms
2/3 C. Sonoma dried tomato bits
1/4 C. water
2 T. chopped parsley - divided
1 t. poultry seasoning - divided
2 1/4 C. reduced-fat buttermilk baking mix
1/4 t. coarsely ground black pepper -- (1/4 to 1/2)
3/4 C. plus 2 T. lowfat milk
A tasty way to disguise leftovers.
Preheat oven to 450° F.
In 3-quart saucepan combine gravy, turkey, peas, mushrooms, tomato bits, water, 1 tablespoon of the parsley and 1/2 teaspoon of the poultry seasoning. Stir occasionally over medium-low heat until mixture comes to a boil.
Meanwhile, in bowl combine the baking mix, the remaining parsley and poultry seasoning, the pepper and milk; mix just to blend thoroughly.
Pour turkey mixture into shallow 2-quart casserole or 9-inch square baking dish. Top with baking mix mixture, dropping with spoon in six equal mounds. Place on baking sheet and bake about 20 minutes until turkey mixture is bubbly and topping is golden brown.
Makes 6 servings
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