1 large potato, peeled and cut into 1/2-inch chunks
2 large carrots, chopped
2 celery ribs, chopped
2 bay leaves
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 carton (32 ounces) chicken broth
1/3 cup cold water
3 tablespoons cornstarch
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 cup biscuit/baking mix
1/3 cup 2% milk
Instructions
In a 6-qt. slow cooker, combine the first 10 ingredients; stir in
broth. Cover and cook on low for 6-7 hours.
Remove bay leaves. In a small bowl, mix water and cornstarch until
smooth; stir into turkey mixture. Add corn and peas. Cover and
cook on high until mixture reaches a simmer.
Meanwhile, in a small bowl, mix baking mix and milk until a soft
dough forms. Drop by rounded tablespoonfuls on top of simmering
liquid. Reduce heat to low; cover and steam for 20-25 minutes or
until a toothpick inserted in center of dumplings comes out clean.
Originally Submitted
1/1/2013
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