2 1/2 cups turkey gravy (leftover or commercially prepared)
3 cups cooked turkey chunks
1 1/2 cups frozen peas
1 1/2 cups sliced mushrooms
2/3 cup Sonoma dried tomato bits
1/4 cup water
2 tablespoons chopped parsley, divided
1 teaspoon poultry seasoning, divided
2 1/4 cups reduced-fat buttermilk baking mix
1/4 teaspoon coarsely ground black pepper (1/4 to 1/2)
3/4 cup plus 2 tablespoons low-fat milk
Procedures : Preheat oven to 450 degrees 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