Hi, I'm Betty. Welcome to Betty’s Kitchen. Today we’re making turkey and dumplings. I'm trying to give you a way to use that leftover turkey that you’ve just had. I purchased my turkey about a week ago and what I did was to freeze the leftover turkey meat, the white portion separate from the dark meat. And now I'm going to use part of that. I’m going to be, later, making hot brown sandwich, which involves some of the white meat, I know my husband really loves turkey or chicken soup, so we’re going to try to save some of it for that. But I thought I would give you turkey and dumplings. I’ve already given you one dumpling recipe, which used canned biscuits. This time I’m going to be using a baking mix, which is a different type of dumpling and the stew that I’ll put into would be different as well. So it gives you something that’s just a different perspective.

Also, I’d like to mention that I did upload long time back a turkey recipe, so if you like that, you might do that, you might do that on the day after your turkey day. Also, I have three chicken salads and you could just make those turkey salads. So if you would like to look at any of those, one is a hot chicken salad, one is chicken salad and bread bowl, and one is a fancy elegant restaurant style chicken salad, any of those could be turkey salad.

So let’s look at our leftover turkey. I’ve got these two canisters out of the freezer last night and let them thaw in the refrigerator overnight. These are the pieces of dark meat and these are the pieces of white meat. And the skin is still on there and I probably do not want that in my turkey and dumplings so, I'm going to put some of this out on my cutting board, a little bit of white and a little bit of dark, and then I'm going to cube it up and take away any of the skin pieces. I want about two cups worth so let me just take a little bit of thyme here.

So you see how I froze them. I'm going to take a time here, and go through and examine all of the meat to make sure that I don’t put skin in there, that’s nice for my dog but I don’t like to see it in the dish like turkey soup or turkey and dumplings. So we have some white meat, and some dark meat and it looks like it might be as much as two cups, so I’ll come back and show you two cups worth of white and dark meat turkey mix.

So I’m just going to set that aside while I work on our broth. Now this is going to be an easy broth. If you have some leftover from Thanksgiving, then go ahead and use that. If you use gravy that you have made, leftover from Thanksgiving, I actually don’t have any, so I'm going to use a can of celery soup, most people use chicken soup for this, but I like the flavour of celery with poultry and I think it can taste a little too much ‘chickeny’ if you put chicken soup with turkey. So I'm using a celery soup, this is 10.75 ounce can of condensed cream of celery soup.

Now, the other part of the broth is going to be chicken broth, you could choose lots of things here. This is 32 ounces, so you need about that much. But this is a box which I’ve already unsealed and taken the foil out, 32 ounces that we’re going to mix together with the can of condensed cream of celery soup. And there we go, so let’s stir this together and it’s not completely blended but that doesn’t really matter, it will dissolves as it cooks. So I’m taking it over to the stove and going to turn this on and turn it down to low while I'm working on something else.

Now, we can go to the making of the dumplings and I'm going to do this really easy because if you figure it, holiday time, you worked yourself to death making the turkey and the dressing and the gravy and everything. And so the day after are the night, whatever you choose, the leftovers, you don’t want this big fancy recipe that takes a lot of effort and time, so I’ve chosen quick fix things. I’ve Bis-Quick, this is the Heart-Smart variety so it has less fat, it actually has zero trans fat. And you might like that or the regular. You need two cups of that. And you can use different brand, it don’t have to be a Bis-Quick, but it needs to be a baking mix that would make things like biscuits or dumplings and so on.

To that, we’re adding some skimmed milk. I’ve always use skimmed milk. If you have watch my channel, you know, you’ve never see any milk other than skimmed milk unless I use some kind of whipping cream and the goal there was to get some whipped cream, but if it to use milk, it will always be skimmed milk in my kitchen. So 2/3 of a cup of that would be going on to help make our dumplings. And for our little seasoning here, we’re using poultry seasoning. I have ½ teaspoon measured out and that’s just to give these dumpling a little zest. So they’re going to taste a little like your dressing.

So we’ll stir this up, so it takes just a little bit of stirring here and you can see it’s pretty much coming together, I’ll go ahead and get that together ready to drop a teaspoon full into our broth and I’m sure that’s not really ready yet, so let me go away, get my broth going. It is come to a boil and then I’ll have this mixed thoroughly and we’ll start dropping those dumplings in.

My mixture of chicken broth and cream of celery soup has come to a boil. All of those are blended together and it’s boiling. What I’m going to do is turn down the heat and let it boil at a lower pace and then I have my dumpling sitting right over here. I didn’t make a huge amount. All you need to do is to take a spoonful, and I’d like to use two teaspoon to do this using the second teaspoon to kind of help this along and drop that dumpling into the boiling stock. I’ll turn that a little so you can see that it is boiling. And you just continue to do that until you get all of the dumplings in or as many as you want to use. I did change from my original pot to this Dutch over because I could that it’s going to be up to the top and really an undesirable situation when I put the meat in.

So I need a little time here to drop these dumplings. And then what I’m going to do is let it cook like this at low heat. Probably I’d turn it down actually, let it cook at low heat for about five minutes and I'm going to take a little bit of this, and then let it cook about another five minutes. But I’ll check on it and see if it gets done earlier or if it takes longer, I’ll let you know. As soon as this is done, we’re ready to put the meat in, warm that up and then we’re ready.

I let my dumplings cook for five minutes and I covered them with the lid, and I cook them for additional five minutes and this is what they look like. They should be separate like that, but they should have dissolved enough to make a nice thick, creamy gravy and that’s the stick that we started out and it’s very thin but it turns into a nice gravy. When you look it at an individual dumpling, let me see if I can get one up here and cut into it, they’re kind of doughy and that’s what you want. It’s not a mistake for it to be doughy, you like the chewiness of a dumpling and a perfect dumpling is going to be like that.

So at this point, we go ahead and add our turkey meat and I’m just going to come back here and grab this two cups of mixed white and dark meat turkey and it’s still cool from the refrigerator but it’s been sitting out here in preparing all of this. But it will cool down the dumplings a bit and we will need to heat it until it comes back up to the temperature that we get earlier. So I’ll be back in just a second to serve it up to you.

I’m going to ladle our turkey and dumplings out into a bowl to let you see what one serving would look like. Be sure you get plenty of dumpling and plenty of meat and lot of that good gravy that goes with it. This is a luscious dish. My husband will love it. We don’t make it that often, it seems like, if we have holiday and we have leftovers that’s the time to do it but we could do it anytime of the year actually. I like mine served with a nice sprinkling of fresh ground black pepper. Now that’s up to you, sort if optional but I think it just adds flavour and it enhances it a lot and you’ll have a nice little lunch here with a glass of IT.