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
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.