Turkey And Dumplings With Leftovers
There’s something satisfying about reinventing leftovers that makes me nostalgic for the single mom days. Granted, that’s about all I get nostalgic about from that time. But you know what I mean. Basically, I forgot to pull out a pork roast and now I’m trying to figure out what I can make that doesn’t need defrosting. And there it is. Turkey and dumplings.
I have all the things. I have celery, onions, and cream. I even have creamed corn I made! We had some last night. And some turkey that didn’t make it into sandwiches. I barely have to do anything other than just assemble it. I was going to do a pot pie with that lone sheet of puff pastry, but I really wanted a one pot dinner. And I have some leftover buttermilk so it’s perfect. Yes, all it takes to sway me is the thought of washing an extra pan. I’m that lazy.
Turkey And Dumplings
Ingredients
- 1 cup chopped celery
- 1 cup chopped sweet onion
- 1 cup fresh creamed corn
- 1 half stick butter
- 1/2 cup dry white wine
- 1 cup chicken or turkey or vegetable stock
- 1/2 cup heavy cream
- 2 cups chopped cooked turkey
- 2 cups pancake mix
- 1 cup buttermilk
- 2 tablespoons minced rosemary
- Salt and pepper to taste
Instructions
- Saute the celery and onions in the butter in a pan on medium heat until vegetables become translucent but not mushy, about 10 minutes. Add the corn, wine, stock, turkey, and cream and reduce heat to low.
- Mix the the rosemary into the pancake mix in a bowl and then stir in the buttermilk. With a soup spoon, drop scant spoonfuls of the sticky dough on top of the simmering liquid, cover with a lid, and simmer for about 15 minutes or until the top of the dumplings are dry to the touch. Serve with big spoons!
