Turkey Stew & Dumplings

This recipe actually calls for chicken, however I always do it with the left over turkey from the holidays. I use the same biscuit recipe as "Biscuits & Gravey", just make the biscuits a bit smaller.




TURKEY STEW & DUMPLINGS


2-3 medium potatoes, peeled and cut bite size
4 medium carrots, peeled and cut bite size
(smaller than potatoes)
1 large onion, peeled, cut up
boiling salted water

1 1/2 cups peas, fresh or frozen

2 chicken bouillon cubes
1 1/2 cups boiling water

10 oz. condensed cream of chicken soup
3 cups cooked chicken, cut up
1/4 tsp. thyme

tea biscuits

Cook potatoes, carrots and onion in boiling salted water until tender.
Add peas. Cook for about 3 minutes more. Drain.

Dissolve bouillon cubes in boiling water in large bowl.

Add soup to bouillon and stir. Add chicken, thyme and vegetables. Turn into 3 quart casserole. heat in 350F oven about 40 minutes until hot.


Make biscuits, drop by spoonfuls over hot stew. Turn oven to 425F. Cook for about 15-20 minutes more, until risen and browned. Leftovers may be frozen.