Slow Cooker / Crock Pot Directions: In a large sauté pan heated to medium-high heat, add the vegetable oil and cook the carrots, celery, onions and Craisins® Dried Cranberries (reserving 2 tablespoons for garnish) for 5 minutes. In the same pan add the ground poultry, salt, pepper, dried Italian herb seasoning and cook on medium-high heat until the ground meat is cooked all the way through. Chop the meat up with your spatula while cooking so it is roughly the same size as the vegetables and Craisins® Dried Cranberries. Scoop the filling out into a large bowl, leaving the remaining liquid in the pan to be discarded. Let the filling cool in the fridge or room temperature until it is cool enough to work with. While the filling is cooling, roll out all the biscuits slightly on a lightly floured surface. Once the filling has cooled, scoop a 2 heaping tablespoons of the filling into each biscuit. Pull the sides of the biscuit together and pinch at the top. Place the end you just closed into a lightly buttered or sprayed slow cooker, so the smooth end is face up. Cook for 1.5 hours on high or until the edges of the biscuits are slightly browned. The last 15 minutes of cooking spread on the cheese and herb spread. Once the biscuits are finished cooking, garnish with chives and Craisins® Dried Cranberries. Oven Method Directions: Follow steps 1-7, but place the biscuits in a 9x9 casserole dish or cake pan and bake at 350oF for 20-25 minutes. Double biscuit quantity for larger pan sizes.