Just
in time for the busy holiday season. These turkey filled muffins
will be a great recipe to have handy soon after Thanksgiving.
Recipe sent in by Konnie Payne from Tupelo, MS
Festive Turkey
Cups
- 1 (10-count) can refrigerated
biscuits
1 package turkey gravy mix
1 cup milk
1 tablespoon butter
1/2 cup frozen peas, thawed
4 ounces diced pimientos, drained
1 cup cubed turkey or chicken
1/4 teaspoon crushed dried thyme
- Preheat oven to 375°F.
In two 6-cup muffin pans, press one biscuit onto bottom and sides
of each cup (will fill 10 cups). Refrigerate until ready to fill.
- Blend gravy mix and milk;
set aside. Melt butter in large skillet over medium heat. Stir
in peas, pimientos, turkey and thyme; heat thoroughly. Pour gravy
over turkey mixture. Cook, stirring constantly, until gravy comes
to a boil, about 5 m minutes. Reduce heat and simmer, stirring
constantly, for 1 minute or until thickened.
- Spoon turkey mixture into
prepared pan with biscuits. Bake for 15 minutes.
Makes 5 servings.
*Can substitute peas with
1 cup frozen broccoli, thawed.
*Can substitute pimientos with 1/2 cup diced bell pepper.
