Turkey Cups Recipe

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Turkey Cups

Nicole Szonye Rhodes


Left overs 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.

★★★★★ 1 vote
10 Min
25 Min


2 can(s)
(8 ea) flaky grands biscuits
6 oz
cooked turkey diced small
3 1/2 c
turkey gravy
2 c
frozen mixed vegetables
1 dash(es)
poltry seasining if needed
1 pkg
shredded cheddar cheese


1Spray three 6 cup muffin pans with cooking oil. (or one 12 and one 6cup pan). Gently pull each biscuit to about double it's original size and 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.
2Mix left over 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.
3Put a heaping tablespoon of the mix into each cup until there is a small mound above the edge of the pastry. Sprinkle a generous amount of cheese on top. If you prefer, split biscuit tops and half and make them into small pot pies. Be sure to prick with a fork or toothpick.
4Bake in a 350 degree oven for 22 minuets or until the cups are golden brown.

Serving size: 2-3 cups.
Recipe can be split in half to serve 2-3 people.

About this Recipe

Course/Dish: Turkey, Poultry Appetizers
Main Ingredient: Turkey
Regional Style: American
Other Tags: Quick & Easy, For Kids