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Add a photoServings: 12
Ingredients
- 21/2 c. Turkey Gravy
- 3 c. Turkey -- cooked & cubed
- 11/2 c. peas -- frzn
- 11/2 c. mushrooms -- sliced
- 1/4 c. Water
- 2 Tbsp. Parsley, minced -- divided
- 21/4 c. Bisquick(r) baking mix -- (or possibly All Purpose Mix)
- 1/4 tsp Black Pepper -- grnd
- 5/8 c. Lowfat milk
Directions
- Preheat oven to 450 degrees F. In a large saucepan, combine gravy, turkey, peas, mushrooms, water, 1 Tbsp. of the parsley and 1/2 tsp. of the poultry seasoning. Stir occasionally over medium-low heat till mix comes to a boil. Meanwhile, in bowl combine the baking mix, the remaining parsley and poultry seasoning, the pepper and lowfat milk; mix just to blend thoroughly. Pour turkey mix into shallow 2-qt casserole or possibly 9 inch square baking dish. Top with baking mix mix, dropping with spoon in six equal mounds. Place on baking sheet and bake about 20 min till turkey mix is bubbly and topping is golden.
- *To freeze for later use, don't top with dough mix. Freeze in tightly covered, labeled container for 3 - 6 months.
- When ready to serve, thaw overnight in refrigerator. Heat meat mix in large saucepan till mix comes to a boil. Meanwhile, in bowl combine the baking mix, the remaining parsley and poultry seasoning, the pepper and lowfat milk; mix just to blend thoroughly. Pour turkey mix into shallow 2-qt casserole or possibly 9 inch square baking dish. Top with baking mix mix, dropping with spoon in six equal mounds. Place on baking sheet and bake about 20 min till turkey mix is bubbly and topping is golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 411g | |
| Recipe makes 12 servings | |
| Calories 440 | |
| Calories from Fat 125 | 28% |
| Total Fat 14.15g | 18% |
| Saturated Fat 3.91g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 1980mg | 83% |
| Potassium 647mg | 18% |
| Total Carbs 54.28g | 14% |
| Dietary Fiber 5.1g | 17% |
| Sugars 10.87g | 7% |
| Protein 22.9g | 37% |
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