This is delicious as an appetizer or serve three as a light meal. The perfect solution for your leftover turkey!
Preheat oven to 350 degrees F (175 degrees C).
Roll bread slices flat on a work surface using a rolling pin. Brush 1 side of each flattened bread slice with melted butter. Fit bread slices into muffin cups, butter-side up.
Bake in the preheated oven until cups are lightly browned, 12 to 15 minutes. Cool completely.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat; cook and stir onion and green bell pepper until softened, 5 to 10 minutes.
Reduce heat to medium and gradually stir cream of mushroom soup and milk into onion mixture until smooth; add Italian seasoning, sage, salt, and pepper. Stir turkey into soup mixture; cook and stir until bubbling, about 5 minutes. Place 2 or 3 bread cups on each place. Ladle soup mixture into each cup; top with parsley.
Per Serving: 309 calories; protein 18.3g; carbohydrates 31g; fat 12g; cholesterol 50.5mg; sodium 586.5mg.