Turkey Cups
NeedTaste |Leftovers this week Here's how to use up a few of them. Little turkey pot pies. This is a modification of a very VERY old recipe I found among my mom's things. It's been a family favorite ever since I gave it a shot.. These mini pot pies made from turkey leftovers are yummy. They are easy to make and a great way to use leftover turkey and gravy. The biscuit part bakes perfectly - crunchy on the outside and soft inside. The filling of these turkey cups has just the right amount of gravy, turkey, and veggies. Melting cheese on top is a delicious final touch.
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INGREDIENTS :
2 can(s) (8 ea) Flaky Grands biscuits
6 ounce(s) cooked turkey
diced small
3 1/2 cup(s) turkey gravy
2 cup(s) frozen mixed vegetables
1 dash(es) poultry seasoning
if needed
1 package(s) shredded cheddar cheese
8 oz.
6 ounce(s) cooked turkey
diced small
3 1/2 cup(s) turkey gravy
2 cup(s) frozen mixed vegetables
1 dash(es) poultry seasoning
if needed
1 package(s) shredded cheddar cheese
8 oz.
INSTRUCTIONS :
Spray three 6 cup muffin pans with cooking oil or one 12 and one 6 cup pan. Youll make a total of 16 turkey cups. ently pull each biscuit to about double its original size. Gently press each one into a cup being sure to completely fill the cup and the top edge is at or above the top of the cups. ix leftover turkey gravy and vegetables. Add seasoning if the gravy was not previously seasoned. A pinch of sage and marjoram can be used if you do not have poultry seasoning. ut a heaping tablespoon of the mix into each cup until there is a small mound above the edge of the pastry. prinkle a generous amount of cheese on top. ake in a 350-degree oven for 22 minutes or until the cups are golden brown. f you prefer to make a small pot pie split biscuit tops in half. Place one half in the muffin tin add chicken mixture and top the muffin with the other half of the biscuit. Be sure to prick with a fork or toothpick.