Mommaâs Turkey Stew with Dumplings |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I love my slow cooker, especially during the holidays. It helps me turn turkey day leftovers into a pot of comfort. Ingredients:
3 cups shredded cooked turkey |
1 large sweet onion, chopped |
1 large potato, peeled and cubed |
2 large carrots, chopped |
2 celery ribs, chopped |
2 bay leaves |
1 teaspoon salt |
1/2 teaspoon poultry seasoning |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1 carton (32 ounces) chicken broth |
1/3 cup cold water |
3 tablespoons cornstarch |
1/2 cup frozen corn, thawed |
1/2 cup frozen peas, thawed |
1 cup biscuit/baking mix |
1/3 cup 2% milk |
Directions:
1. In a 6-qt. slow cooker, combine the first 10 ingredients; stir in broth. Cover and cook on low for 6-7 hours.
2. Remove bay leaves. In a small bowl, mix water and cornstarch until smooth; stir into turkey mixture. Add corn and peas. Cover and cook on high until mixture reaches a simmer.
3. Meanwhile, in a small bowl, mix baking mix and milk just until moistened. Drop by rounded tablespoonfuls on top of simmering liquid. Reduce heat to low; cover and cook for 20-25 minutes or until a toothpick inserted in a dumpling comes out clean. Yield: 6 servings.
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