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 if you don't have any leftovers on hand.
1 cup mashed sweet potatoes (or a 3/4-pound sweet potato, cooked and mashed)
2 teaspoons baking soda
1 1/2 cup buttermilk
Preheat the 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.
Per Serving:280 calories (60 from fat), 7g total fat, 2g saturated fat, 50mg cholesterol, 640mg sodium, 34g carbohydrates, (4 g dietary fiber, 7g sugar), 21g protein.