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Turkey Dumplings
from the kitchen of Sharmagne Leland-St. John

1 pound turkey breast, cooked and chopped
3 cups water
salt and pepper to taste
2 celery stalks, chopped
1 small onion, chopped
A few parsley sprigs, minced
3 tablespoons all-purpose flour
1 (12 ounce) package refrigerated biscuit dough

Combine the turkey, water, celery, onion, salt
and pepper in a medium saucepan and bring to a
boil. Reduce heat and simmer 30 to 40 minutes,
or until a broth has formed. Sprinkle flour on
a cutting board. Roll out biscuit dough and cut
it into 1x2 inch pieces. Remove some of the chop-
ped turkey pieces from the broth. Drain, then
place a bit of the turkey and some of the parsley
in the center of each biscuit, fold in the edges
to cover the turkey, seal and form a ball. Drop
the pieces into the soup broth and cook over low
heat for approximately 15 minutes.

NOTE: You may also make the dumplings without
adding the turkey to the dough.

To reduce cooking time of broth use chicken broth
in place of the water




 

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