Yield: 6 Servings
|¼ cup||Butter, cut into pieces|
|2 cups||Cut-up cooked turkey|
|½ cup||Gold Medal Wondra flour|
|½ teaspoon||Dried basil leaves|
|1 cup||Chicken broth|
|1 cup||Julienne strips red bell pepper|
|1 can||Mushroom stems and pieces, drained (4 oz)|
|1 cup||Julienne strips spinach|
|⅓ cup||Butter, cut into pieces|
|1½ cup||Gold Medal all-purpose flour|
|1½ teaspoon||Baking powder|
|1 teaspoon||Garlic salt|
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 ½" 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.