Turkey and Dumplings

Turkey and Dumplings Enlarge Image
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6 users rated this recipe an average rating of 4.5
Makes:
6 servings
Prep:
20 mins
Cook:
6 hrs to 7 hrs (low) or 3 to 3-1/2 hours (high) + 45 minutes
Stand:
15 mins
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Turkey and Dumplings

Ingredients
1 1/2
cups thinly sliced carrots (3 medium)
1 1/2
cups thinly sliced celery (3 stalks)
1
medium onion, cut into very thin wedges
1 1/4
pounds turkey breast tenderloin, cut into 3/4-inch cubes
1
14 ounce can reduced-sodium chicken broth
1
10 3/4 ounce can condensed cream of chicken soup
2
teaspoons dried leaf sage, crushed
1/4
teaspoon black pepper
1
teaspoon baking powder
1/2
teaspoon salt
2
tablespoons shortening
1/2
cup milk

Directions

  1. In a 3-1/2- or 4-quart slow cooker combine carrots, celery, and onion; stir in turkey. Set aside 1/2 cup of the broth. In a medium bowl combine remaining broth, the soup, sage, and pepper; stir into mixture in cooker.
  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
  3. For biscuits, stir together the 1 cup flour, the baking powder, and salt. Use a pastry blender to cut in shortening until mixture resembles coarse crumbs. Add milk and stir just until moistened.
  4. If using low-heat setting, turn cooker to high-heat setting. In a small bowl whisk together reserved 1/2 cup broth and the 1/4 cup flour; stir into mixture in cooker. Drop biscuit dough by small spoonfuls on top of mixture in cooker. Cover and cook for 45 minutes more.
  5. Remove ceramic liner from cooker or turn off cooker. Let stand, covered, for 15 minutes before serving.

Nutrition Facts

(Turkey and Dumplings)
    Per serving:
  • 320 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 64 mg chol.,
  • 809 mg sodium,
  • 30 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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