No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present the wisdom of cookbook writers.
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4 slices bacon, cut into 1/2 ~ inch pieces 2 cups leftover turkey or 1 fresh turkey breast tenderloin, cut into 1/2 ~ inch pieces 2 { 10 3/4 ~ oz. } cans condensed 98% fat ~ free cream of chicken soup 1 { 1 ~ lb. } pkg. frozen broccoli, carrots and cauliflower 1/4 to 1/2 teaspoon poultry seasoning 3/4 cup sour cream 1 { 6 ~ oz. } can refrigerated buttermilk biscuits  Heat oven to
375°. In a large skillet, cook bacon over medium heat until crisp. Set
bacon aside on a paper towel to drain. Add it back to the skillet with 1
tablespoon drippings. Add cooked
turkey; or cook and stir fresh turkey until browned and no longer pink.
Stir in soup, vegetables and poultry seasoning. Cook until bubbly,
stirring frequently. Reduce heat; cover and simmer 5 to 7 minutes or until
vegetables are crisp ~ tender. Stir in sour
cream. Spoon mixture into ungreased 2 1/2 ~ quart oval casserole or 12 x 8
~ inch { 2 ~ quart } baking dish. Separate dough into 5 biscuits; cut each
in half. Arrange, cut side down, around outside edge of hot mixture. Bake at 375°F.
for 14 to 18 minutes or until biscuits are deep golden brown. |
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