Ok, I’m guessing if you had turkey yesterday, you probably have some leftovers. And I have the perfect recipe to use it up! This is the cure for one of those cold November days that you just need to warm your bones.
First off, you’ll need a can of chicken broth and two cans of cream of chicken (or mushroom, pretty much any cream of..) soup. Start by pouring each can into a large soup pan. Heat it up and get the cream soup mixed in with the broth.
Next, add some carrots, peas, and potatoes (any kinds of vegetables that you like in a soup), and let them cook down a little. Add some pieces of shredded turkey to the soup. Sprinkle some grated cheese in. Let it warm, then you’re ready for your dumplings!
This is always the most difficult part for me. I have to call my mom just about every time I’m at this point. But don’t let that scare you.
Make sure you have enough room in your pan to allow the dumpling to grow a little. In a mixing bowl, pour one cup of pancake mix with 1/3 cup of milk. Double this if you love the dumplings like I do. You’ll want it to be a little bit on the thick side so the batter stays together in the pan.
Bring your soup to a boil, then spoon a few big globs of the batter into the pan making dumpling mountains. Turn the heat down and cook uncovered for ten minutes. Next, you simply put the cover on for another ten minutes!
Usually when I make this, my only problem is that I don’t leave enough room for the dumplings and they take forever to cook. If need be, take a little of the soup out before you put the dumplings in and add it again later.
This is the perfect day-after-Thanksgiving meal to use up some of those leftovers and make another delicious meal.
Have a great weekend!