1/4 c Butter, cut into pieces
2 c Cut-up cooked turkey
1/2 c Gold Medal Wondra flour
1/2 ts Dried basil leaves
1/4 ts Salt
1/4 ts Pepper
1 c Chicken broth
2/3 c Milk
1 c Julienne strips red bell
-pepper
1 cn Mushroom stems and pieces,
-drained (4 oz)
1 c Julienne strips spinach
BISCUITS
1/3 c Butter, cut into pieces
1 1/2 c Gold Medal all-purpose
-flour
1 1/2 ts Baking powder
1 ts Garlic salt
1/2 c Milk
Heat oven to 400’F. Heat butter in 2-quart casserole in oven until melted.
Stir in remaining ingredients except spinach and Biscuits. Bake 20 minutes,
stirring once, until sauce is slightly thickened. Stir in spinach.
Prepare Biscuits. Place around edge of casserole, overlapping biscuits
slightly to fit. Increase oven temperature to 425’F. Bake 15-2 0 minutes
longer or until biscuits are golden brown.
BISCUITS: Cut butter into flour, baking powder and garlic salt with pastry
blender until mixture resembles small peas. Stir in just enough milk until
dough forms a ball. Knead on lightly floured surface 5-7 times. Roll or pat
dough 1/2″ thick. Cut with floured 2″ cutter.
HIGH ALTITUDE DIRECTIONS (3500 TO 6500 FEET): Increase first oven
temperature to 425’F. Increase second oven temperature to 450’F.
Yields
6 servings