Turkey with Sweet Potato Dumplings

Turkey with Sweet Potato Dumplings

Serves 8

A new take on chicken and dumplings made with Thanksgiving leftovers. For leftover vegetables, choose green beans, carrots, peas, broccoli or others that were cooked simply with few other ingredients. You can cook a turkey breast for this, but if you use leftover turkey from a whole bird, the cost per serving will be even less!

  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, chopped
  • Salt and ground black pepper to taste
  • 4 cups raw, cooked or frozen chopped vegetables
  • 1 1/2 cups unbleached all-purpose flour, divided
  • 2 cups low-sodium chicken broth
  • 3 cups shredded cooked turkey
  • 1 cup mashed sweet potatoes (or a 3/4-pound sweet potato, cooked and mashed)
  • 2 teaspoons baking soda
  • 1 1/2 cups buttermilk
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Preheat oven to 400°F. Heat oil in a large skillet over medium high heat. Add onions, salt and pepper and cook, stirring occasionally, until golden, 8 to 10 minutes. Add vegetables and cook until softened and hot throughout, whether you use raw, cooked or frozen veggies. Sprinkle 1/4 cup flour over vegetables, stir well and cook 2 minutes. Whisk in broth, bring to a boil and then reduce heat to medium low and simmer until thickened, 2 to 3 minutes. Stir in turkey, salt and pepper; transfer to a 9-x13-inch baking dish; set aside.

In a large bowl, gently combine 1 1/4 cups flour, sweet potatoes, baking soda, buttermilk, 1/2 teaspoon salt and 1/4 teaspoon pepper to make a thick batter. Do not over mix. Drop batter in large spoonfuls over turkey mixture to form 8 dumplings. Bake until dumplings are golden brown and cooked through, about 30 minutes.

Nutritional Info: 
Per Serving:280 calories (60 from fat), 7g total fat, 2g saturated fat, 50mg cholesterol, 640mg sodium, 34g carbohydrate (4g dietary fiber, 7g sugar), 21g protein

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