2 c. turkey gravy, leftover or canned
2 c. leftover vegetables (such as green beans, mushrooms, carrots or lima beans)
1 lb. cooked turkey, cut into 1" cube (3 c.)
1/2 tsp. dried sage
1/2 tsp. thyme, salt & pepper
1 c. buttermilk biscuit mix
1/3 c. 2% milk
1/4 c. finely chopped fresh parsley

Combine gravy, vegetables, turkey, sage and thyme. Bring to simmer over low heat. Season with salt and pepper. In medium bowl, stir biscuit mix, milk and parsley until smooth. Drop by teaspoons on top of simmering stew. Cover lightly and cook for 10 minutes. Uncover and cook 10 minutes longer. Serve hot.