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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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I've always loved turkey, dumplings and stuffing, so I combined them and added a punch of Creole flavor. My family loves it, even my little ones. It's got some kick, but a dollop of sour cream mellow that out. Ingredients:
1 cup sliced fresh mushrooms |
1 medium onion, chopped |
1 tablespoon olive oil |
3 garlic cloves, minced |
4 cups reduced-sodium chicken broth |
1-1/2 cups chopped fresh carrots |
2 teaspoons creole seasoning |
2 eggs |
1/2 cup king arthur unbleached all-purpose flour |
2 cups cooked stuffing |
2 cups cubed cooked turkey |
1-1/2 cups cut fresh green beans |
Directions:
1. In a Dutch oven, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, carrots and Creole seasoning. Bring to a boil. Reduce heat; simmer, uncovered for 5-8 minutes or until carrots are tender.
2. Meanwhile, in a large bowl, whisk eggs and flour until smooth. Crumble stuffing over mixture; mix well. If necessary, add water, 1 teaspoon a time, until mixture holds its shape.
3. Add the turkey and green beans to soup; return to a boil. Drop stuffing mixture by heaping tablespoonfuls onto simmering soup. Cover and simmer for 8-10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 5 servings.
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