TURKEY AND DUMPLINGS RECIPES RECIPES

Steps:

• In a 3-1/2- or 4-quart slow cooker combine carrots, celery, and onion; stir in turkey. Set aside 1/2 cup of the broth. In a medium bowl combine remaining broth, the soup, sage, and pepper; stir into mixture in cooker.
• Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
• For biscuits, stir together the 1 cup flour, the baking powder, and salt. Use a pastry blender to cut in shortening until mixture resembles coarse crumbs. Add milk and stir just until moistened.
• If using low-heat setting, turn cooker to high-heat setting. In a small bowl whisk together reserved 1/2 cup broth and the 1/4 cup flour; stir into mixture in cooker. Drop biscuit dough by small spoonfuls on top of mixture in cooker. Cover and cook for 45 minutes more.
• Remove ceramic liner from cooker or turn off cooker. Let stand, covered, for 15 minutes before serving.

Steps:

• In 4- or 5-quart Dutch oven, melt butter over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until tender. Add broth, cream cheese, salt and pepper; cook until cream cheese has melted and broth is boiling, stirring occasionally. Increase heat to medium-high; stir in turkey and mixed vegetables. Heat to a simmer; reduce heat to medium-low. Cook until thoroughly heated.
• Separate dough into 8 biscuits; sprinkle with flour until biscuits are evenly coated. Roll or pat each biscuit to 1/8 inch thick; cut into 1/2-inch-wide strips, tossing with flour as you go. Drop strips, one at a time, into hot turkey mixture.
• Cover; simmer 15 to 20 minutes, stirring occasionally, until biscuits are no longer doughy.