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1/4 cup mayonnaise or salad dressing
2 tablespoons Original Bisquick®
2 cups cut-up cooked turkeys
1/4 cup shredded cheddar cheese (1 ounce)
2 medium stalks celery, sliced (1 cup)
2 medium green onions, sliced (2 tablespoons)
2 1/4 cups Original Bisquick®
3/4 cup milk
1/2 teaspoon dried sage leaves
1. Heat oven to 425°. Mix mayonnaise and 2 tablespoons Bisquick in medium bowl until well blended. Stir in turkey, cheese, celery and onions; set aside.
2. Mix remaining ingredients just until soft dough forms. Place on surface sprinkled with Bisquick; roll in Bisquick to coat. Shape into a ball; knead 10 times. Roll dough 1/2 inch thick. Cut with 1 1/2-inch round cutter dipped in Bisquick. Place close together around edge of ungreased 2-quart casserole.
3. Spoon turkey mixture into mound in center of biscuits. Bake uncovered 18 to 20 minutes or until biscuits are golden brown and turkey mixture is hot.
HIGH ALTITUDE (3500 to 6500 feet): Bake 22 to 24 minutes.
BETTY'S TIP: For an extra-special touch, sprinkle this salad with toasted sliced almonds and dried cranberries, and garnish with fresh sage leaves.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
