Turkey Turnovers with Mushroom Gravy

Filling:
2 tbsp finely chopped onion
1/4 cup finely chopped celery
1 tbsp. butter
1/2 tsp. Miracle Blend spice
(or 1/2 tsp salt, 1/4 tsp pepper)
1/3 cup gravy or broth from bones
1/2 cup shredded carrots
1 1/2 cups finely cut leftover turkey

Sauté onion and celery in butter until soft, about 5 minutes.

Add remaining ingredients and stir lightly with a fork to mix well.

Biscuit Mix:
1 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
pinch poultry seasoning
1/3 cup shortening
about 1/3 cup milk

Sift flour, measure and resift 3 times with the next 3 ingredients. Cut in shortening with pastry blender or two knives until consistency of rice. Add milk all at once and stir quickly with a fork until dough stiffens. Knead quickly on a lightly floured board 8 times. Roll out to a 12 inch square, cut into 4 squares. Place 1/4 of filling in center of each square, moisten edge of dough and fold over. Press edges together with fork, to seal. Prick tops for steam vents. Brush tops with melted butter. Bake on a cookie sheet at 425* for 10 to 15 minutes or until golden brown. Serve hot with Mushroom sauce.

Mushroom Sauce:
1/3 cup butter
2 cups sliced mushrooms, 1/2 pound
1/4 cup flour
1 1/2 cups milk
1/2 cup cream
1 tsp. Miracle Blend spice (or 1 tsp. salt and pepper to taste)

Melt butter. Add mushrooms, cover and sauté for 5 minutes. Then sprinkle flour over buttered

 mushrooms, stirring to blend. Whisk or stir in milk. Then add cream and spices. Place over boiling water

and cook until mixture thickens stirring to keep it smooth. Makes about 3 cups.

NOTE: These are a family favorite. I have often added other ingredients

to the meat filling from Thanksgiving leftovers.