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Categories:
butter garlic all-purpose chicken broth poultry seasoning salt ground black pepper cream of chicken soup turkey carrots turkey gravy frozen peas stalks celery cooking spray flour milk shortening baking powder salt
Viewed: 47 - Published at: 6 years agoIngredients
- Stew:
- 1/4 cup butter
- 1 tablespoon minced garlic
- 1/4 cup all-purpose flour
- 2 (14 ounce) cans chicken broth
- 2 tablespoons poultry seasoning
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 2 (10.5 ounce) cans cream of chicken soup
- 2 cups chopped cooked turkey
- 2 cups chopped cooked carrots
- 1 cup turkey gravy
- 1 cup frozen peas
- 2 stalks celery, chopped
- cooking spray
- Dumplings:
- 2 cups all-purpose flour, or more as needed
- 3/4 cup milk
- 1/2 cup shortening
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Method
- Melt butter in a pot over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Whisk in 1/4 cup flour gradually. Pour in chicken broth slowly; add poultry seasoning, 1 tablespoon salt, and pepper. Whisk in cream of chicken of soup; bring to a boil.
- Stir turkey, carrots, turkey gravy, peas, and celery. Reduce heat to low; cook until heated through, about 5 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.
- Pour turkey mixture into the prepared dish.
- Place 2 cups flour, milk, shortening, baking powder, and 1/2 teaspoon salt in a blender. Blend until mixture forms a ball, adding pinches of flour if too doughy. Roll dough into small balls by hand; place balls 1/2-inch apart on top of the turkey mixture.
- Bake until top is lightly browned, about 20 minutes. Let cool until dumplings are set, 5 to 10 minutes.
