1 tsp canola oil
1 Small sweet onion, chopped fine
1/2 tsp minced fresh garlic
1 lb TURKEY BREAST TENDERLOINS
12-oz bottled turkey gravy
1 (10-oz) package frozen peas and carrots
1/2 tsp dried marjoram leaves
1/4 tsp each salt and pepper
2 c baking mix
2/3 c 1% milk
Preheat oven to 450 degrees F.
Heat oil in a saucepan over medium heat. Cook onion in hot saucepan about 5 minutes or until tender. Add garlic and cook only until fragrant, about 45 seconds.
With clean paper towels, pat turkey dry and cut into bite-size pieces. Add to onion mixture and sauté 2 to 3 minutes or until turkey is tender. Stir in gravy, vegetables, marjoram and pepper. Cook about 5 minutes.
Meanwhile, in medium bowl, stir together baking mix and milk just until a soft dough forms. Set aside.
Spray a 2-quart casserole with nonstick cooking spray. Transfer hot turkey into the casserole.
Drop dough, by spoonfuls, onto hot filling. Bake the casserole, uncovered, 15 to 20 minutes. Topping should be golden brown and filling should reach an internal temperature of 165 degrees F.
Let stand 5 minutes before serving.