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 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!
Emily
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 A delightful spicy all-in-one meal that’s perfect for those cool fall evenings that are just around the corner!
1-1/4 pounds sweet or hot Italian sausage links
1 (28 oz) can diced tomatoes, undrained
2 medium potatoes, peeled and cut into large chunks
2 ribs celery, sliced
1 medium onion, cut into wedges & separated
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 tablespoon dry bread crumbs
3/4 cup shredded Pepper Jack cheese
In a large nonstick skillet over medium heat, cook the sausages until meat is no longer pink; drain. Cut the cooked sausages into 1-inch pieces. Transfer to a 5-quart slow cooker.
Add the vegetables and seasonings. Cover and cook on low for 5-1/2 to 6-1/2 hours or until the vegetables are tender. Stir in the bread crumbs. Spoon into individual serving bowls; sprinkle each serving with Pepper Jack cheese. Makes 6 servings.
Emily
Emily's Favorite Recipes:
 Tender chicken, flavorful vegetables in a rich creamy sauce covered with a flaky crust; comfort food at it’s very best!
Crust (recipe below)
1 (10 oz) package frozen mixed vegetables
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon dried sage
1/2 teaspoon thyme leaves
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10.5 oz) can condensed cream of chicken soup
1 cup milk
3 cups cooked cubed chicken
1. In a medium saucepan, cook the mixed vegetables according to package directions; set aside. In a large saucepan, over medium-high heat, cook the onions and mushrooms in butter until tender, about 3 minutes.
2. Stir in the flour, sage, thyme, parsley flakes, salt and pepper. Add the cream of chicken soup, milk and chicken; blend well. Cook and stir until hot and bubbly.
3. Pour mixture into a 2-quart round or rectangle baking dish. Place crust over mixture and brush with melted butter. Prick crust all over with a fork. Bake at 450 degrees F for 15 to 20 minutes or until bubbly and crust is lightly browned.
Crust
1-1/4 cups all-purpose flour
1/3 cup shortening
4-6 tablespoons iced water
1. In a medium bowl cut the shortening into the flour with pastry cutter until crumbly. Add water a tablespoon at a time until a soft dough forms. Turn dough out onto a floured surface.
2. Roll into a circle or rectangle, (depending on the shape dish you are using), large enough to fit the dish with 1/4-inch extra to turn under around edges.
Emily
Emily's Favorite Recipes:
 Put this pot roast recipe together in the morning and come home to a delicious dinner that’s ready and on the table in minutes!
1 tablespoon canola oil
1 (3 pound) boneless beef chuck roast
4 carrots, sliced
4 medium all-purpose potatoes, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 large onion, cut into 1-1/2-inch pieces
1 envelope onion soup mix
3/4 cup water
Heat oil in a large skillet; place roast in hot oil and brown on all sides. Arrange prepared vegetables in bottom of a 5-quart slow cooker. Cut the browned roast in half and place on top of vegetables.
In a small bowl, combine the onion soup mix and water; pour over the roast. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours. Remove the roast and vegetables; keep warm.
To thicken the gravy, combine 1/4 cup of water and 2 tablespoons all-purpose flour; stir into juices in slow cooker. Cook, uncovered, for 30 minutes on High or until thickened. Makes 8 servings.
Emily's Favorite Recipes:
 A delicious way to enjoy your vegetables! Makes a great side for most any meat entree.
3 (15 oz) cans mixed vegetables, drained
3/4 cup mayonnaise
1/2 teaspoon garlic powder
1 teaspoon dry minced onion
1/4 teaspoon pepper
2 cups shredded cheddar cheese
1/2 cup crushed French fried onions
In a large bowl, combine all the ingredients except the French fried onions; mix to blend well. Spoon into a 2-quart baking dish. Sprinkle top with the French fried onions. Bake at 350 degrees F for 25 to 30 minutes. Makes 6 to 8 servings.
 Frozen vegetables and canned soup make this cheesy ham dinner super fast-to-fix!
3 cups frozen cut green beans, thawed
2 cups frozen corn, thawed
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1 (10-3/4 oz) can condensed cream of chicken soup, undiluted
1/2 cup sour cream
2 cups cooked chopped ham
1 cup shredded cheddar cheese
In a 12-inch skillet over medium heat, saute the green beans and corn in butter or margarine. Sprinkle with the flour; mix well. In a large bowl, combine the soup, sour cream and ham. Stir into the vegetable mixture.
Cook over medium heat until heated through. Remove from the heat; sprinkle with the cheese. Cover and let stand until the cheese is melted, about 3 minutes. Makes 4 servings.
 A rich, hearty and flavorful soup that’s quick, easy and ready to serve your hungry family in just minutes!
1 pound lean ground beef
2 (14 oz) cans beef broth
1 (16 oz) package frozen mixed vegetables
1 (14-1/2 oz) can diced tomatoes, undrained
1-1/2 cups tomato juice
1 cup dried rotini pasta
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
In a 4-quart Dutch oven over medium heat, brown the beef; drain well. Return beef to Dutch oven. Stir in the beef broth, mixed vegetables, undrained tomatoes, tomato juice, pasta, Italian seasoning, garlic powder, salt and pepper.
Bring to a boil; reduce heat and simmer, uncovered, 15 minutes or until pasta and vegetables are tender, stirring occasionally. Sprinkle individual servings with Parmesan cheese. Makes 6 to 8 servings.
 Tender beef and hearty chunks of vegetables all cooked together in a flavorful gravy. Yum! Yum!
1 (14-1/2 oz) can diced tomatoes, undrained
1 cup water
3 tablespoons quick-cooking tapioca
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon garlic powder
1 envelope brown gravy mix
2 pounds lean beef stew meat, cut into 1-inch cubes
4 medium carrots, cut into 1-inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, cut into eighths
1. In a large bowl, combine the tomatoes, water, tapioca, sugar, salt, pepper, garlic powder and Worcestershire sauce. Add all the remaining ingredients and stir to blend well.
2. Pour into a greased 13×9-inch (3 quart) baking dish. Cover and bake at 375 degrees F for 2 hours or until the meat and vegetables are tender. Makes 6 servings.
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