I found this recipe over at Connie’s blog, Meal Planning with Connie and decided I would like to try it. It turned out really good and my hubby enjoyed it immensely! Real cool-weather comfort food!
Since I made a few minor changes visit Connie for her original version of this recipe.
2 (0.87 oz each) envelopes turkey gravy
2 cups water
3 cups cooked turkey, cut into chunks*
1-1/2 cups frozen peas, thawed and drained
1-1/2 cups sliced mushrooms
1/2 cup chopped onion, sauteed until tender, (about 4 minutes)
2 teaspoons dried parsley flakes, divided
1 teaspoon poultry seasoning, divided
2-1/4 cups all-purpose baking mix (Bisquick)**
1/4 teaspoon ground black pepper
3/4 cup + 2 tablespoons milk
1. Preheat oven to 400 degrees F; spray a 13×9-inch baking dish with cooking spray; set aside.
2. In a large saucepan, combine the gravy mix and water until smooth; Stir in the turkey chunks, peas, mushrooms, sauteed onions, 1 teaspoon of the parsley flakes and 1/2 teaspoon of the poultry seasoning. Heat to boiling; pour mixture into prepared baking dish.
3. In a small bowl, combine the baking mix (Bisquick), black pepper, remaining 1 teaspoon parsley flakes, remaining 1/2 teaspoon poultry seasoning and milk until a wet dough forms. Spoon mixture into 6 mounds on top of the turkey mixture.
4. Bake for 15 to 20 minutes or until hot and bubbly and the biscuit topping is golden brown.
* You can substitute chicken for the turkey, (which I think Connie already mentioned!)
** I chose to use the Bisquick topping since I did not have any Grands biscuits but I can see how the biscuits would work really well. In fact, I think I would like them better because they are lighter and flakier than the Bisquick. But either way this is VERY GOOD!