Turkey and Dumplings

Ingredients

• 1½ lb cooked turkey, shredded
• 6 cup chicken broth
• 2 cup carrots, diced
• 1 cup celery, diced
• 1 cup yellow onion, diced
• ½ cup all-purpose flour
• 4 tbsp unsalted butter
• ½ cup heavy cream (optional)
• 2 tbsp fresh parsley, chopped (optional)
• 1 tsp salt
• ½ tsp black pepper
• 2 tsp baking powder
• ½ cup milk

Steps

1. In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add diced carrots, celery, and onion and sauté until softened, about 8-10 minutes.
2. Sprinkle 1/4 cup of flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth, bringing the mixture to a simmer and stirring until slightly thickened.
3. Stir in the shredded cooked turkey, salt, and pepper. Reduce heat to low and let it gently simmer while preparing the dumplings.
4. For the dumplings, combine the remaining 1/4 cup flour, baking powder, and 1/2 teaspoon salt in a medium bowl. Cut in the remaining 2 tablespoons of cold butter until the mixture resembles coarse crumbs.
5. Gradually add milk, stirring until a soft dough forms. Do not overmix. Drop spoonfuls of the dumpling dough directly onto the simmering turkey mixture.
6. Cover the pot tightly and cook for 15-20 minutes, or until the dumplings are cooked through and fluffy. Do not lift the lid during cooking.
7. Stir in heavy cream (if using) and fresh parsley (if using). Serve hot.