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 celery | Washed, trimmed and chopped |
| 2 cloves garlic | Washed, peeled and minced |
| 2 large carrots | Washed, 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 |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Heat 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. | |
| 2 | Bring to a boil. Reduce heat and simmer 20 minutes | |
| 3 | Remove biscuit dough from package and roll each biscuit to flatten. Cut into 1-inch pieces. | |
| 4 | Drop 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). |
Posted in Dinner Entrée, Turkey Dinner Recipes
