3 c. chopped turkey
1 (10 3/4 oz.) can cream of celery soup, undiluted
2 (15 oz.) cans mixed vegetables, drained
1 1/2 c. chicken or turkey stock
1 stick butter, melted
1 3/4 c. biscuit mix
1 1/2 c. milk

Mix together turkey soup, vegetables and stock; set aside. Coat a 13 x 9 inch casserole pan with melted butter. Pour off excess butter and use later. Pour turkey and vegetables into the buttered casserole dish. Blend together biscuit mix, milk and excess butter. Mix well. DO NOT STIR! Bake at 350 degrees for 1 hour.