Turkey and Dumplings or Chicken and Dumplings

Portion Size: 1 cup 

Ingredients: Yields: 8 servings

Ingredients Notes: 
1 small onion Washed, peeled  and chopped finely
1 (12 oz.) Reduced fat refrigerated biscuit dough
4 tablespoons olive oil (divided)
2 stalks celeryWashed, trimmed and chopped
2 cloves garlic Washed, peeled and minced
2 large carrotsWashed, peeled and diced
1/2 teaspoon ground black pepper
2 lbs. lean cooked turkey or chicken, diced
2 cubes chicken bouillon
2 cups water
¼ cup all-purpose flour 
1 can evaporated nonfat milk 
¼ teaspoon black ground pepper


Steps:Directions: Critical Control Point / Quality Assurance
1Heat 2 tablespoons oil in large skillet over medium heat. Add onion, carrots, parsley, garlic, and pepper. Cook and stir until the vegetables are soft. Stir in flour. Toss to coat. Stir in bouillon, turkey and water. 
2Bring to a boil. Reduce heat and simmer 20 minutes
3Remove biscuit dough from package and roll each biscuit to flatten.  Cut into 1-inch pieces. 
4Drop pieces into mixture and cook over low heat approximately 15 minutes. Stir in frozen peas. Serve hot. A thermometer inserted into the center should read at least 165 degrees F (70 degrees C).

Jacqueline Larson M.S., R.D.N. and Associates