2 cans cream of celery soup
3/4 c. milk
1 1/2 c. cooked vegetables
3 c. cut up cooked turkey
2 c. Bisquick baking mix
1/2 c. cold water
1/2 c. cranberry sauce

Heat oven to 450 degrees. Heat soup and milk, stirring frequently. Stir in vegetables and turkey; heat through. Pour into ungreased 3 quart casserole. Keep in oven until topping is prepared. Stir Bisquick and water to soft dough. Gently smooth it into a ball on floured board and knead 5 times. Roll into 12 x 9 inch rectangle; spread with cranberry sauce and roll up from wide side. Cut into inch slices and put cut side down on hot turkey mixture. Bake, uncovered, 20 minutes or until golden. 6-8 servings.