Turkey à la King

Ingredients

• 3 oz mushrooms fresh sliced
• 1 small clove garlic finely chopped
• 20 oz pd of ground turkey lean
• 2.7 cups milk 
• 0.3 cup parmesan cheese grated
• 1 cup peas sweet frozen
• 0.3 teaspoon pepper 
• 0.5 cup bell pepper red chopped
• 0.5 teaspoon salt 
• 0.3 teaspoon thyme leaves dried
• 2.5 cups frangelico 
• 2.5 cups frangelico 

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Heat oven to 425F. Spray cookie sheet with cooking spray. In medium bowl, mix 2 1/4 cups of the Bisquick mix, 2 tablespoons of the Parmesan cheese, the thyme and 2/3 cup of the milk until soft dough forms. Drop dough by 6 large spoonfuls onto cookie sheet.
2. Bake 8 to 10 minutes or until golden brown.
3. Meanwhile, in 12-inch nonstick skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink.
4. Add garlic, mushrooms and bell pepper; cook 3 to 4 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in remaining 1/4 cup Bisquick mix until blended. Stir in peas, salt, pepper and remaining 2 cups milk. Cook until mixture bubbles and thickens. Stir in remaining Parmesan cheese.
5. Split biscuits and place bottoms on individual serving plates. Spoon 1/3 cup turkey mixture over each biscuit bottom. Top with biscuit tops and remaining turkey mixture.