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1
Preheat oven to 450 degrees F. In a large saucepan, combine gravy, turkey, peas, mushrooms, water, 1 Tbsp.
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2
of the parsley and 1/2 tsp.
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3
of the poultry seasoning.
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4
Stir occasionally over medium-low heat till mix comes to a boil.
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5
Meanwhile, in bowl combine the baking mix, the remaining parsley and poultry seasoning, the pepper and lowfat milk; mix just to blend thoroughly.
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6
Pour turkey mix into shallow 2-qt casserole or possibly 9 inch square baking dish.
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7
Top with baking mix mix, dropping with spoon in six equal mounds.
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8
Place on baking sheet and bake about 20 min till turkey mix is bubbly and topping is golden.
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9
*To freeze for later use, don't top with dough mix.
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10
Freeze in tightly covered, labeled container for 3 - 6 months.
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11
When ready to serve, thaw overnight in refrigerator.
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12
Heat meat mix in large saucepan till mix comes to a boil.
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13
Meanwhile, in bowl combine the baking mix, the remaining parsley and poultry seasoning, the pepper and lowfat milk; mix just to blend thoroughly.
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14
Pour turkey mix into shallow 2-qt casserole or possibly 9 inch square baking dish.
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15
Top with baking mix mix, dropping with spoon in six equal mounds.
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16
Place on baking sheet and bake about 20 min till turkey mix is bubbly and topping is golden.
