Recipe - Gobbler Cobbler

2 One half cup Turkey gravy; (leftover or
commercially prepared)
3 cup Cooked turkey chunks
1 One half cup Frozen peas
1 One half cup Sliced mushrooms
2/3 cup Sonoma dried tomato bits
One fourth cup Water
2 tablespoon Chopped parsley; divided
1 teaspoon Poultry seasoning; divided
2 One fourth cup Reducedfat buttermilk
baking mix
One fourth teaspoon Coarsely ground black
pepper; (up to 1/2)
Three fourths Cup; plus 2 tablespoons
lowfat milk

A tasty way to disguise leftovers

Preheat oven to 450 degrees. In 3quart 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 mediumlow 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 2quart casserole or
9inch 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
Posted to BakeryShoppe Digest by Musique68 Musique68@aol.com on Mar 30,
1998