2 shallots, chopped
2 cloves garlic, minced
1/2 lb. mushrooms, sliced
1 1/2 lb. ground turkey
2 plum tomatoes, chopped
Pinch crushed red pepper
1/2 c. white wine
1 1/2 c. water
2 chicken bouillon cubes
1/2 c. frozen peas
Fresh chopped cilantro
Cornstarch
Buttermilk biscuits

Saute shallots, garlic, mushrooms, turkey and tomatoes. Add red pepper, white wine, water and bouillon cubes. Mix cornstarch and water to paste, cook until thickened. Add frozen peas and cilantro. Put into shallow casserole dish and top with buttermilk biscuits. Bake in preheated oven 14 to 16 minutes.