Instructions: Preheat oven to 450 degrees F. In a large saucepan, combine gravy, turkey, peas, mushrooms, water, 1 tablespoon of the parsley and 1/2 teaspoon of the poultry seasoning. Stir occasionally over medium-low heat until mixture comes to a boil. Meanwhile, in bowl combine the baking mix, the remaining parsley and poultry seasoning, the pepper and milk; mix just to blend thoroughly. Pour turkey mixture into shallow 2-quart casserole or 9 inch square baking dish. Top with baking mix mixture, dropping with spoon in six equal mounds. Place on baking sheet and bake about 20 minutes until turkey mixture is bubbly and topping is golden brown.

*To freeze for later use, do not top with dough mixture. Freeze in tightly covered, labeled container for 3 - 6 months.

When ready to serve, thaw overnight in refrigerator. Heat meat mixture in large saucepan until mixture comes to a boil. Meanwhile, in bowl combine the baking mix, the remaining parsley and poultry seasoning, the pepper and milk; mix just to blend thoroughly. Pour turkey mixture into shallow 2-quart casserole or 9 inch square baking dish. Top with baking mix mixture, dropping with spoon in six equal mounds. Place on baking sheet and bake about 20 minutes until turkey mixture is bubbly and topping is golden brown.

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