Yield: 6 servings

Preparation time: 20 minutes
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Biscuits:
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 stick margarine
2/3 cup buttermilk
Turkey Filling:
2 tablespoons margarine
2 large carrots, chopped
2 ribs celery, thinly sliced
1 medium sweet onion, chopped
3/4 cup water
3/4 cup milk
1 package Knorr roasted turkey gravy mix
1 cup cubed turkey (1 pound)

Cooking time: 15 minutes
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Preheat oven to 425 degrees.

For Biscuits:
In a large bowl, blend flour, baking powder, salt and baking soda.
With a pastry blender or tow knoves, cut in margarine until mixture is the size of coarse crumbs.
Gradually drizzle in buttermilk, then stir until just moistened; set aside.

For Turkey Filling:
In 12 inch nonstick skillet, melt spread over medium-high heat and cook carrots, celery and onion, stirring occasionally, 5 minutes.
Stir in water, milk, gravy mix and cranberry sauce.
Bring to a boil over high heat, stirring occasionally.
Reduce heat to medium and cook, stirring frequently, 3 minutes.
Stir in turkey and heat through.
Spoon into 2 quart casserole.
Drop dough by tablespoonfuls on turkey filling.
Bake 20 minutes or until biscuits are gold brown.

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