A great way to use leftover turkey! Delicious with warmed cranberry sauce as a dip!
1 1/2 c. T.G.I.G.F! Baking Mix
1 1/2 t. Aluminum-free Baking Powder
1/2 t. Baking Soda
1/2 t. Thyme, Marjoram and Pepper
1/4 t. Celery Salt and Sage
2 T. Cold Butter
6 T. Pumpkin Puree
1/4 c. Half & Half
2 T. Butter, melted and cooled
1 1/2 c. Diced Turkey
1/2 c. Gouda Cheese, shredded
1/4 c. Dried Cranberries
1/4 c. Walnuts, chopped(if desired)
Preheat oven to 400 degrees. Lightly grease a mini muffin pan. In a large mixing bowl combine T.G.I.G.F! mix, baking powder, baking soda and all spices. Cut in cold butter with a fork or pastry blender, mix until coarse crumbs form. Add pumpkin puree, half & half and melted, cooled butter. Blend with a spoon until combined, do not over mix. Stir in turkey, cheese, cranberries and walnuts(if using). With a small scoop, scoop dough into mini muffin pan, bake for 13-15 minutes in a preheated 400 degree oven until a light golden brown. Serve with warmed leftover cranberry sauce.