We just celebrated Thanksgiving in the States, it’s a time to be thank full for what you have and share it. My family usually has a turkey, ham, sides and everyone who is able contributes (blessed).

A couple of days after most will have leftover turkey that is starting to dry out and I had some along with gravy and chicken broth. This dish reminded me of the many flavors and aromas from my childhood meals.

Ingredients:

• 3 cups cooked turkey (or cooked chicken) cut into 1/2″ cubes
• 2/3 cup chopped celery
• 1/2 cup chopped onion
• 2 medium chopped carrots
• 1 small can sweet peas (8 oz)
• 1 can chicken broth (14.5 oz)
• 1 can of chicken gravy (10.5 oz)
• 1/2 tsp dried thyme leaves
• 2 tablespoons fresh chopped parsley
• 2 cups all purpose baking mix (Bisquick) mix
• 2/3 cup milk
• 1/2 cup cheddar cheese (fresh grated)

Prep:

Heat olive oil (1 T) in sauce pan and add carrots, onion and celery. Cook until soft and add chicken stock, gravy, thyme, 1 tablespoon fresh parsley and heat for about 5 minutes. Turn off heat and add peas and cooked turkey. Basically your making a soup.

Pre heat oven to 400 degrees and in a 3 quart buttered casserole dish add the soup, then make the biscuit mix recipe (add 1/2 cup cheese to mix). Add biscuits to the top of soup maybe 10 or 12. Then cook for 25 minutes.  Remove and top with 1 tablespoon fresh parsley.

Optional: Melt 1/3 cup butter add pinch of onion powder, dried parsley and dab it on each dumpling.

Please note: I used Red Lobster Cheddar Bay Biscuit mix to make the dumplings. But tried to emulate that the best I could in the recipe.