DETROIT - When the weather is brisk there's nothing like a warm hearty stew and Turkey and Dumplings will do the trick without too much of a time investment.
Got leftover turkey from Thanksgiving? This is the recipe to try.
Here's a recipe from Tina Miller, Meijer Healthy Living Advisor.
Turkey and Dumplings-Serves 6
1 package McCormick Recipe Inspirations Country Herb Chicken & Dumplings which includes the following Spices:
3/4 teaspoon McCormick Sage, Rubbed
1/2 teaspoon McCormick Garlic, Minced
1/2 teaspoon McCormick Rosemary Leaves, crushed
1/2 teaspoon McCormick Thyme Leaves
1/2 teaspoon McCormick Black Pepper, Coarse Ground
3/4 teaspoon McCormick Parsley Flakes
1/4 cup (1/2 stick) butter
1 medium onion, chopped (about 1 cup)
1/4 cup flour
3 cups reduced sodium chicken broth
1 1/3 cups milk, divided
3 cups cubed cooked Turkey
2 cups assorted vegetables (thaw if frozen)
1 cup all-purpose baking mix
1. Melt butter in large nonstick skillet on medium-high heat. Add onion; cook and stir 5 minutes or until softened. Sprinkle with flour. Stir with whisk until mixture is well blended. Add broth, 1 cup of the milk and all of the Spices except Parsley; whisk until mixture is smooth.
2. Stir in turkey and vegetables. Bring to boil; reduce heat to medium.
3. Mix baking mix and parsley in medium bowl. Add remaining 1/3 cup of milk; mix well. Drop by spoonfuls onto chicken mixture. Cook, uncovered, 10 minutes. Cover. Cook 10 minutes longer.
Nutrition Information (per serving): Calories: 342, Fat: 14 g, Carbohydrates: 28 g, Cholesterol: 81 mg, Sodium: 727 mg, Fiber: 2 g, Protein: 26 g
Recipe adapted from: McCormick.com