Turkey Cups
By
Nicole Szonye Rhodes
@jedi_gert
1
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.
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.
Ingredients
-
2 can(s)(8 ea) flaky grands biscuits
-
6 ozcooked turkey diced small
-
3 1/2 cturkey gravy
-
2 cfrozen mixed vegetables
-
1 dash(es)poltry seasining if needed
-
1 pkgshredded cheddar cheese
How to Make Turkey Cups
- Spray 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.
- Mix 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.
- Put 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.
- Bake 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 Turkey Cups
Course/Dish: Turkey, Poultry Appetizers
Main Ingredient: Turkey
Regional Style: American
Other Tags: Quick & Easy, For Kids
