Saturday, November 24, 2007

Turkey N' Loaded Dumplings

It was kind of chilly in Phoenix today. It doesn't really get "cold" here but when the high is 70 that is cold to us. I was lazy today and sat around the house in cozy sweat pants and a sweat shirt. I felt like eating some warm soup too. We still have leftover turkey and lots of veggies that I wanted to use before they went bad. I created this little twist on traditional chicken n' dumplings. I called the dumplings "loaded" dumplings because I got the inspiration from a loaded baked potato. This turned out delicious!

Turkey N' Loaded Dumplings

6 cups chicken broth
2 large carrots, coined
1 celery stalk, chopped
1 cup turkey pieces, cooked
1 cup flour
1 tsp baking powder
1/2 tsp salt
1 Tbs sugar
1/2 cup sour cream
1 Tbs green onion, chopped
1/4 cup cheddar cheese, shredded
2 pieces of bacon, cooked and crumbled
2 Tbs milk

Bring the chicken broth, carrots, and celery to a boil in a large pot. Simmer over medium until vegetables are tender. Add the turkey and reduce to low. In a separate bowl mix the flour, baking powder, salt, and sugar. Add the sour cream, onion, cheese, and bacon. Stir to combine. Slowly add the milk and stir until a thick dough forms. Add additional milk if dough doesn't stick together. If dough is too sticky add additional flour. Drop dough by teaspoonfuls into soup. Turn the temperature back up to medium and cover pot with lid. Cook for 20 minutes or until dumplings are done.

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