TURKEY AND DUMPLINGS
1/2 cup flour
1/3 cup water
4 cups hot turkey broth or chicken bouillon
1 quart cooked turkey, large pieces
salt (as needed)
FOR THE DUMPLINGS:
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Mix 1/2 cup flour with the water to make a smooth paste. Gradually blend into the hot broth or bouillon. Cook, stirring constantly, until thickened.
Add turkey and salt as needed. Simmer, covered, while preparing dumplings. Stir occasionally.
TO MAKE THE DUMPLINGS:
Mix 1 cup flour, baking powder, and 1/2 teaspoon salt thoroughly. Add milk, stirring 18 times.
Drop dough from a tablespoon onto the meat and broth, making 12 dumplings.
Cover tightly and simmer 15 minutes without lifting the cover of the pan.
VARIATION:
Chicken and dumplings:
Use cooked chicken in place of turkey.
Makes 6 servings, 8 ounces meat and 2 dumplings each
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1970
1/2 cup flour
1/3 cup water
4 cups hot turkey broth or chicken bouillon
1 quart cooked turkey, large pieces
salt (as needed)
FOR THE DUMPLINGS:
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Mix 1/2 cup flour with the water to make a smooth paste. Gradually blend into the hot broth or bouillon. Cook, stirring constantly, until thickened.
Add turkey and salt as needed. Simmer, covered, while preparing dumplings. Stir occasionally.
TO MAKE THE DUMPLINGS:
Mix 1 cup flour, baking powder, and 1/2 teaspoon salt thoroughly. Add milk, stirring 18 times.
Drop dough from a tablespoon onto the meat and broth, making 12 dumplings.
Cover tightly and simmer 15 minutes without lifting the cover of the pan.
VARIATION:
Chicken and dumplings:
Use cooked chicken in place of turkey.
Makes 6 servings, 8 ounces meat and 2 dumplings each
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1970
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