11/27/15

Turkey & Dumplings

My Fall Favorites (Quick, Easy & Delicious Soups)

This week's recipe is a great idea of how to use that leftover turkey from Thanksgiving. I love chicken and dumplings, but I don't have time (and I'm too lazy) to make them the way mom does (she hand rolls the dumplings). So last year, I came up with this version of Turkey and "Dumplings". As I mentioned before, I'm lazy; therefore, I am always trying to find a shortcut. I have tried various quick dumpling recipes, but they still took more time than I wanted to spend or I just didn't love them. So, last year I decide to try using gnocchi instead and the result was pretty good. I used the regular size ones which were a bit doughy, so this year I tried the minis and they were perfect! For this recipe, you can use leftover chicken or stop and pick up a rotisserie chicken on your way home. Also try adding whatever veggies you have on hand: broccoli, spinach, asparagus, etc. Also feel free to be as lazy as you want- purchase pre-sliced/chopped veggies.


Turkey and Dumplings

1 Tablespoon olive oil
1 medium onion, diced
3 celery stalks, diced
2-3 carrots, shredded
3 cloves garlic, minced
2 cups leftover turkey or chicken (or however much you have)
5 cups low sodium chicken broth
1 pkg gnocchi (I like the mini potato gnocchi)
1 cup half-and-half (or 1 C cream or 1-2 T Greek yogurt)
   fresh cracked pepper to taste

1. Heat oil in a stockpot or Dutch Oven over medium heat
2. Add veggies, saute about 5-7 minutes
3. Add chicken and broth, bring to low boil
4. Add gnocchi, simmer about 3 minutes (or per package directions)
5. Add half and half and pepper, simmer about 5 minutes

Yield: 8 servings

Cost: $1.31* per serving; $10.49* per recipe
*does not include turkey, oil, or pepper

Inspired by My Mom (Jodie Loven)

Today’s Blog provided by Vicki Bailey, Texas Woman’s University Dietetic Intern. Vicki is working to complete a Dietetic Internship and M.S. in Nutrition on her journey towards becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University. Vicki loves experimenting in the kitchen, using what’s on hand and making it up as she goes along. Her other passion is animals; so when she’s not studying or cooking, she is relaxing with her husband and their three furbabies (dogs).




1 comment :

  1. That's my girl!! I'll have to try your recipe out, never too old to try a new way of doing things.

    ReplyDelete