INGREDIENTS
  • 1 tsp (5 mL) canola oil
  • 1 celery stalk, diced
  • 1 small onion, diced
  • 2 tsp (10 mL) dried sage leaves
  • 1/4 tsp (1 mL) pepper
  • 4 cups (1 L) chopped cooked turkey
  • 1 cup (250 mL) cranberry sauce (homemade or store-bought)
  • 1/2 cup (125 mL) water or sodium reduced turkey or vegetable broth

Herb biscuit topping:

  • 1/2 cup (125 mL) whole wheat flour
  • 1/2 cup (125 mL) all-purpose flour
  • 2 tbsp (25 mL) grated Parmesan cheese
  • 2 tbsp (25 mL) chopped fresh parsley
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) dried thyme leaves or Italian seasoning
  • 2/3 cup (150 mL) skim milk,
  • 2 tbsp (25 mL) canola oil

DIRECTIONS
  1. In a small skillet, heat oil over medium heat; cook celery, onion, sage and pepper for about 5 minutes or until softened.  Scrape into a bowl and stir in turkey, cranberry sauce and water until combined.
  2. Spoon mixture into a sprayed 8-inch (20 cm) square baking dish; set aside.
  3. Herb biscuit topping: In a bowl, whisk together the 2 types of flour, cheese, parsley, baking powder and thyme leaves. In a small bowl, whisk together milk and oil; stir into flour mixture until combined. Using a spoon dollop 6 spoonsful of the dough on top of turkey mixture and spread slightly.
  4. Bake in preheated 375 F (190 C) oven for about 20 minutes or until top is golden and filling is bubbly. Let cool slightly before serving.

Tip: No leftover turkey? Substitute leftover roast chicken.

NUTRITIONAL INFO
per serving (1 of 6)
  • Calories 290
  • Protein 34 g
  • Total fat 11 g
    • Saturated fat 2.5 g
    • Cholesterol 0 mg
  • Carbohydrates 37 g
    • Fibre 3 g
    • Sugars 14 g
    • Added sugars 0 g
  • Sodium 230 mg
  • Potassium 660 mg