Thursday, December 3, 2009

Vintage Recipe - Turkey Leftovers

I have several bags of leftover turkey in my freezer and another turkey to cook!  I've begun to scan recipes to find some new ideas for the turkey.  Here's one I found in an old notebook.  I've altered it a bit by putting the canned dough.  I also plan on making it with low fat and low sodium ingredients to make it better for us.

2 cans    condensed cream of mushroom soup  
1/2 cup    milk  
2 cups    cubed, cooked turkey  
1 cup    canned peas  
1/4 cup    chopped pimiento  

  Salt and pepper to taste  
24 cubes    cooked potatoes  
8   small onions, cooked  
1 Can    Biscuit dough (or make fresh)  
1 Mix soup and milk until creamy, then add turkey, peas, and pimiento; . dishes..
2 Place three cubes of potato and one onion in individual casseroles or pie dishes. season with salt and pepper. Add mushroom and turkey mixture.
3 Roll out biscuit dough cut to fit tops of casseroles. Perforate to allow steam to escape, and fit over filled casseroles.
4 Bake in hot oven (425°) 20 min-utes, until dough is lightly browned.
Servings: 8
Yield: 8 individual pot pies
Preparation time: 20 minutes
Cooking time: 20 minutes