Categories: Poultry, Biscuits 
      Yield: 6 servings 
  
    1/4 c  Butter, cut into pieces 
      2 c  Cut-up cooked turkey 
    1/2 c  Gold Medal Wondra flour 
    1/2 ts Dried basil leaves 
    1/4 ts Salt 
    1/4 ts Pepper 
      1 c  Chicken broth 
    2/3 c  Milk 
      1 c  Julienne strips red bell 
           -pepper 
      1 cn Mushroom stems and pieces, 
           -drained (4 oz) 
      1 c  Julienne strips spinach 
 
----------------------------------BISCUITS---------------------------------- 
    1/3 c  Butter, cut into pieces 
  1 1/2 c  Gold Medal all-purpose 
           -flour 
  1 1/2 ts Baking powder 
      1 ts Garlic salt 
    1/2 c  Milk 
  
  Heat oven to 400'F. Heat butter in 2-quart casserole in oven until melted. 
  Stir in remaining ingredients except spinach and Biscuits. Bake 20 minutes, 
  stirring once, until sauce is slightly thickened. Stir in spinach. 
   
  Prepare Biscuits. Place around edge of casserole, overlapping biscuits 
  slightly to fit. Increase oven temperature to 425'F. Bake 15-2 0 minutes 
  longer or until biscuits are golden brown. 
   
  BISCUITS: Cut butter into flour, baking powder and garlic salt with pastry 
  blender until mixture resembles small peas. Stir in just enough milk until 
  dough forms a ball. Knead on lightly floured surface 5-7 times. Roll or pat 
  dough 1/2" thick. Cut with floured 2" cutter. 
   
  HIGH ALTITUDE DIRECTIONS (3500 TO 6500 FEET): Increase first oven 
  temperature to 425'F. Increase second oven temperature to 450'F.