4 slices bacon, cut into 1/2 ~ inch pieces 2 cups leftover turkey or 1 fresh turkey breast tenderloin, cut into 1/2 ~ inch pieces 2  { 10 3/4 ~ oz. } cans condensed 98% fat ~ free cream of chicken soup 1 { 1 ~ lb. } pkg. frozen broccoli, carrots and cauliflower 1/4 to 1/2 teaspoon poultry seasoning 3/4 cup sour cream 1 { 6 ~ oz. } can refrigerated buttermilk biscuits Heat oven to 375°. In a large skillet, cook bacon over medium heat until crisp. Set bacon aside on a paper towel to drain. Add it back to the skillet with 1 tablespoon drippings. Add cooked turkey; or cook and stir fresh turkey until browned and no longer pink. Stir in soup, vegetables and poultry seasoning. Cook until bubbly, stirring frequently. Reduce heat; cover and simmer 5 to 7 minutes or until vegetables are crisp ~ tender. Stir in sour cream. Spoon mixture into ungreased 2 1/2 ~ quart oval casserole or 12 x 8 ~ inch { 2 ~ quart } baking dish. Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture. Bake at 375°F. for 14 to 18 minutes or until biscuits are deep golden brown.