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Just in time for the busy holiday season. These turkey filled muffins will be a great recipe to have handy soon after Thanksgiving. Recipe sent in by Konnie Payne from Tupelo, MS

Festive Turkey Cups

1 (10-count) can refrigerated biscuits
1 package turkey gravy mix
1 cup milk
1 tablespoon butter
1/2 cup frozen peas, thawed
4 ounces diced pimientos, drained
1 cup cubed turkey or chicken
1/4 teaspoon crushed dried thyme

1. Preheat oven to 375°F.
   In two 6-cup muffin pans, press one biscuit onto bottom and sides of each cup (will fill 10 cups). Refrigerate until ready to fill.
2. Blend gravy mix and milk; set aside. Melt butter in large skillet over medium heat. Stir in peas, pimientos, turkey and thyme; heat thoroughly. Pour gravy over turkey mixture. Cook, stirring constantly, until gravy comes to a boil, about 5 m minutes. Reduce heat and simmer, stirring constantly, for 1 minute or until thickened.
3. Spoon turkey mixture into prepared pan with biscuits. Bake for 15 minutes.

Makes 5 servings.

*Can substitute peas with 1 cup frozen broccoli, thawed.
*Can substitute pimientos with 1/2 cup diced bell pepper.

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