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Turkey And Dumplings Recipe
|Frozen mixed vegetables||1 Cup (16 tbs)|
|Nonfat dry milk powder||1⁄2 Cup (8 tbs)|
|Dried basil||1⁄2 Teaspoon, crushed|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Fully cooked turkey breast portion||6 Ounce, chopped to make 1 1/2 cups|
|Packaged biscuit mix||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||1 Ounce (1/4 Of A 4 Ounce Package / 1/3 Cup)|
|Skim milk||3 Tablespoon|
Serving size: Complete recipe
Calories 1151 Calories from Fat 103
% Daily Value*
Total Fat 12 g17.9%
Saturated Fat 6.8 g34%
Trans Fat 0 g
Cholesterol 58.8 mg
Sodium 1908.3 mg79.5%
Total Carbohydrates 164 g54.5%
Dietary Fiber 9.8 g39.3%
Sugars 64 g
Protein 96 g192.8%
Vitamin A 165.2% Vitamin C 38.5%
Calcium 187.6% Iron 28.8%
*Based on a 2000 Calorie diet
Micro-cook, covered, on 100% power (high) for 2 to 3 minutes or till vegetables are crisp-tender, stirring once.
Stir dry milk powder, cornstarch, basil, and 1/8 teaspoon pepper into casserole.
Stir in the chicken broth all at once.
Cook, uncovered, on high for 4 to 6 minutes or till mixture is thickened and bubbly, stirring after every minute.
Stir in turkey.
Cook, uncovered, on high for 2 to 3 minutes more or till bubbly again, stirring once.
Meanwhile, for dumplings, in a medium mixing bowl stir together biscuit mix and cheese.
Stir in milk just till moistened.
Drop dumpling mixture from a teaspoon into 4 mounds atop the hot turkey mixture.
Cook, uncovered, on high for 3 1/2 to 4 minutes or till a wooden toothpick inserted into centers of dumplings comes out clean, rotating dish once.