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| 1/4 Tasse | Butter, cut up |
| 2 Tasse | Turkey, cooked, cut up |
| 1/2 Tasse | Flour, shaker type |
| 1/2 Teelöffel | Basil leaf |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 Tasse | chicken broth |
| 2/3 Tasse | milk |
| 1 Tasse | Red bell pepper, juliene |
| 1 Dose | Mushroom stems & pcs., drain |
| 1 Tasse | Fresh spinach, cut juliene |
| 1/3 Tasse | Butter, cut up |
| 1 1/2 Tasse | all-purpose flour |
| 1 1/2 Teelöffel | baking powder |
| 1 Teelöffel | Garlic calt |
| 1/3 Tasse | Milk (or more) |
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Preheat oven to 400 F. Heat butter in 2 qt. Casserole in oven until melted. Stir in remaining ingreds. Except spinach and Biscuits. Bake 20 min., stirring once, until sauce is slightly thickened. Stir in spinach.
Prepare biscuits. Place around edge of casserole, overlapping biscuits slightly to fit. Increase oven to 425 F. Bake 15 to 20 min. More, or until biscuits are golden brown.
Biscuits: Cut butter into flour, baking powder, garlic salt with pastry blender, knife or electric mixer on Low speed until mixture resembles small peas. Stir in just enough milk to form dough into a ball. Knead on lightly floured surface 5 or 6 times. Roll or pat dough 1/2" thick. Cut with floured 2 inch cutter.
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