Turkey with Dumplings

  • 2 tablespoons butter
  • 2 stalks celery, chopped
  • 1 package (8-ounce) sliced fresh mushrooms
  • 1 cup frozen chopped onions, Ore-Ida®
  • 1 teaspoon crushed garlic, Gourmet Garden®
  • 3 cups leftover turkey, chopped
  • 2 cups frozen peas and carrots, Birds Eye®
  • 1 can (49-ounce) reduced-sodium chicken both, Swanson®
  • 2 packets (0.87 ounces each) turkey gravy mix, McCormick®
  • 1 1/2 cups baking mix, Bisquick®
  • 3/4 cup sour cream
  • 2 tablespoons fresh sage, finely chopped
  • 1 teaspoon coarse-grind black pepper, McCormick®

In a Dutch oven, melt butter over medium heat. Add celery, mushrooms, onions, and garlic; cook for 2 minutes. Add turkey and peas and carrots. Add broth. Whisk in turkey gravy mix. Bring to a boil over medium heat. Meanwhile, for dumpling dough, in a medium bowl, combine baking mix, sour cream, sage, and pepper, stirring until a soft dough forms. When soup comes to a boil, drop heaping tablespoons of the dumpling dough into soup. Maintain a low boil and cook, uncovered, for 10 minutes. Cover and cook for 10 minutes more. Dumplings are done when they are dry in the center. Ladle soup and dumplings into warm soup bowls and serve hot.

  • Yields: 6 servings
  • Preparation Time: 40 minutes

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