Ingredients:
4 cups shredded left over turkey, light and dark meat
4 cups low sodium chicken broth
2 cups baby carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
2 cloves garlic, minced
1 tbsp basil
1 tbsp thyme
salt & pepper to taste
1/2 cup water with 1/2 tbsp flour mixed in
For Dumplings:
3 cups flour
6 tbsp butter, softened
4 tsp baking powder
1 1/2 cups milk
1 tbsp parsley
1 tsp salt
Directions:
1. Add turkey, broth, carrots, celery, onion, garlic, salt & pepper, basil and thyme to large pot. Cook on medium heat for 35-45 minutes, until carrots and celery are cooked through.
2. In a large mixing bowl, add flour, butter, baking powder, parsley, salt and milk. Mix well, until a loose dough is formed. If you need to add more milk to gain this consistency, add it one tbsp at a time until the dough loosens.
3. Add the flour/water mixture to the pot of turkey and vegetables prior to adding the dumplings. Using a large spoon, drop spoonfuls of dough onto turkey vegetable mixture in pot, until the entire surface of the pot is covered and all dough is in the pot.
4. Cook uncovered for 10 minutes over medium heat. Then cover and cook another 10 minutes. Serve and enjoy this hearty and delicious recipe.
