Roasted Vegetable Turkey Casserole

• 1 whole Small Onion, Chopped
• 1 cup Frozen Broccoli Florets
• 1/2 cups Sliced And Chopped Mushrooms
• 2 stalks Celery, Chopped
• 1/2 cups Frozen Peas
• 1/2 cups Grape Tomatoes Sliced
• 2 cloves Garlic Smashed And Rough Chopped
• 1 can (8 Oz. Can) Pillsbury Crescent Rolls
• 3 Tablespoons Butter
• 1/4 cups Flour
• 3 cups Whole Milk
• Salt And Pepper, to taste
• 2 cups Shredded And Cooked Turkey
• 1 box (6 Oz. Box) Stuffing Mix, Prepared According To Package Instruction But Using Chicken Stock, Not Water

1. Preheat oven to 375 degrees (F).
2. For the veggies, spray a baking sheet with cooking spray.
3. Add the veggies and garlic to the baking sheet, spray veggies with cooking spray and sprinkle with salt and pepper.
4. Roast veggies for 30 to 40 minutes until tender.
5. Unroll crescent dough into a 13x9 inch dish.
6. Bake for 8-12 minutes and remove from the oven.
7. For the gravy, in a medium saucepan over high heat, add the butter and cook until melted.
8. Add flour and stir until smooth.
9. Reduce heat to medium and cook until light brown.
10. Gradually whisk in milk and cook until thickened.
11. Season with salt and pepper.
12. Reduce heat and simmer for 5 minutes.
13. If gravy becomes too thick, stir in a little more milk.
14. Add salt and pepper to taste.
15. Spoon roasted veggies and turkey into the pre-baked crescent roll crust.
16. Pour 3/4 of the gravy mixture over the veggies.
17. Top with the prepared stuffing and pour the remaining gravy on top.
18. Bake 30 minutes until the top is golden brown.

onion, mushrooms, stalks celery, frozen peas, grape tomatoes, garlic smashed, crescent rolls, butter, flour, milk, salt, turkey, stuffing mix

Taken from tastykitchen.com/recipes/main-courses/roasted-vegetable-turkey-casserole/ (may not work)