Turkey with Dumplings

Turkey with Dumplings
Servings: 6 Prep 20 mins Cook 22 mins


  • 2 tablespoons butter
  • 2 stalks celery, chopped
  • 1 package (8 ounces) sliced fresh mushrooms
  • 1 cup frozen chopped onions
  • 1 teaspoon crushed garlic
  • 3 cups leftover turkey, chopped
  • 2 cups frozen peas and carrots
  • 1 can (14 ounces) reduced-sodium chicken broth
  • 2 packets (0.87 ounce each) turkey gravy mix (such as McCormick)
  • 1 1/2 cups baking mix (such as Bisquick)
  • 3/4 cup sour cream
  • 2 tablespoons finely chopped fresh sage
  • 1 teaspoon black pepper

Make It

1. In a Dutch oven, melt butter over medium heat. Add celery, mushrooms, onions and garlic; cook for 2 minutes.

2. Add turkey, peas, carrots and broth. Whisk in turkey gravy mix. Bring to a boil over medium-high heat.

3. Meanwhile, make dumplings. In a medium-size bowl, combine baking mix, sour cream, sage and black pepper, stirring until soft dough forms. When soup comes to a boil, drop heaping tablespoons of the dumpling dough into soup.

4. Maintain a low boil and cook, uncovered, for 10 minutes. Cover and cook for 10 minutes more. Dumplings are done when they are dry in the center. Ladle soup and dumplings into soup bowls and serve hot.