Hot Turkey Salad with Rosemary Biscuits

Not your typical turkey salad, it’s baked in a ring of yummy biscuits!

–

Save & Share

Servings 6

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

8b9c692b-5c3f-4ec8-a2c6-c67d36210dbc

ingredients 10
Prep Time 20 min
Total Time 0 min

Ingredients

1/4: cup mayonnaise or salad dressing

2: tablespoons baking mix

2: cups cut-up cooked turkey

1/4: cup shredded Parmesan cheese (1 ounce)

2: medium stalks celery, sliced (1 cup)

1/3: cup chopped red bell pepper

2: medium green onions, sliced (2 tablespoons)

2 1/4: cups baking mix

3/4: cup milk

1/2: teaspoon dried rosemary leaves, crumbled

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 425°. Mix mayonnaise and 2 tablespoons baking mix in medium bowl until well blended. Stir in turkey, cheese, celery, bell pepper and onions; set aside.
2 Stir remaining ingredients just until soft dough forms. Place on surface sprinkled with baking mix; roll in baking mix to coat. Knead 10 times. Divide dough into 24 pieces; shape into balls. Place close together (stack balls if needed) around edge of ungreased 2-quart casserole.
3 Spoon turkey mixture into mound in center of biscuits. Bake uncovered 20 to 22 minutes or until biscuits are golden brown and turkey mixture is hot.

EXPERT TIPS

toggle

Expert Tips

As spring bursts into full bloom, fresh herbs are more readily available. You can use 1 teaspoon chopped fresh rosemary instead of the dried rosemary if you like.

This hot salad, complete with hot biscuits, is terrific served at a spring luncheon along with fresh fruit and iced tea.

For an extra-special touch, sprinkle this salad with toasted sliced almonds and dried cranberries, and garnish with fresh rosemary leaves.