GRANDS!™ TURKEY AND DUMPLINGS RECIPE - PILLSBURY.C…
There's nothing we don't love about this easy turkey and dumplings recipe made with Pillsbury™ Grands!™ Biscuits. Throw your leftover Thanksgiving turkey into the skillet along with mixed vegetables and a creamy broth and in no time, you'll have a satisfying meal that comes together with ease.
Provided by Pillsbury Kitchens
Total Time 50 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 320 , CarbohydrateContent 29 g, CholesterolContent 60 mg, FatContent 3 , FiberContent 1 g, ProteinContent 14 g, SaturatedFatContent 10 g, ServingSize 1 Cup, SodiumContent 1030 mg, SugarContent 5 g, TransFatContent 0 g
EASY CHICKEN AND DUMPLINGS WITH BISCUITS RECIPE | ALLRECIPES
Delicious and easy chicken and dumplings with biscuits recipe for chilly winter nights or when your whole house has a cold.
Provided by Ed Herro
Categories Dumplings
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 8 servings
Number Of Ingredients 20
Steps:
- Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.
- Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
- Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
- Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.
- Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.
Nutrition Facts : Calories 548.2 calories, CarbohydrateContent 48.2 g, CholesterolContent 82.9 mg, FatContent 25.8 g, FiberContent 3.1 g, ProteinContent 30.8 g, SaturatedFatContent 8.6 g, SodiumContent 1954.3 mg, SugarContent 6.9 g
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- Cover; simmer 15 to 20 minutes, stirring occasionally, until biscuits are no longer doughy.
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- Stir them into the pan with 1 tablespoon of oil, then cook for 15 minutes, or until soft and sweet, stirring occasionally. Remove from the heat and leave to cool.
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- Crumble in the leftover stuffing and turn the heat off. Scoop out and discard the herb sprigs and bay leaves, then shred the turkey or chicken meat, stir it into your stew, taste, and season to perfection.
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