Turkey & Dumplings
Jumbo sized biscuits, cooked/leftover turkey, mixed vegetables and sour cream are combined to make a quick and easy turkey and dumplings dish.
2 1/2 cups Honeysuckle White Turkey, cubed (leftovers)
1/4 cup butter or margarine
1/2 cup onion, chopped
2/3 cup all-purpose flour
1/2 teaspoon salt
2 1/4 cups broth, turkey or chicken
1 dash hot pepper sauce
1 1/2 cups mixed vegetables, frozen (thawed)
1 cup sour cream
1 (16.3-ounce) can jumbo-sized biscuits
1/2 teaspoon paprika
- Melt butter in large heavy skillet. Add onion; cook and stir until tender.
- Lightly spoon flour into measuring cup; level off. Add flour and salt to skillet; stir until smooth. Add broth, water and hot pepper sauce; cook until bubbly and thickened, stirring constantly. Stir in turkey, mixed vegetables and sour cream. Simmer over low heat until thoroughly heated.
- Separate dough into 8 biscuits; cut each in half. Place biscuit halves on top of hot turkey mixture. Simmer, uncovered, 10 minutes. Cover; simmer an additional 15 to 20 minutes or until biscuits are no longer doughy. Sprinkle with paprika.
Makes 8 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.