Ingredients
- 1/2 cup All-purpose flour (plus additional for dusting)
- 1/4 teaspoon Baking powder
- 1/2 cup celery diced
- 1/2 cup Carrots peeled and diced
- 1/2 cup green peas
- 1 tablespoon butter diced
- 1/3 cup buttermilk may not need all of it
- 16 oz chicken broth
- 3/4 pound Ground turkey
- 1 tbsp Fresh parsley
Instructions
- In a medium heal lightly brown ground turkey, breaking it apart, and set aside. You dont need to cook it all the way thru.
- Heat the broth in a pot until boiling with the celery and carrot, turn down to a simmer.
- In a large bowl, whisk together the flour, baking powder, and pinch of salt. Add the butter to the flour mixture and combine mashing in with a fork.
- Pour the buttermilk a little at a time into the flour and butter mixture and stir with a spatula to combine until it becomes a sticky dough. Be careful not to overwork the dough. The less it is mixed, the more tender the dumplings will be.
- Using a teaspoon, spoon the dumpling batter a few at a time spacing them out into the simmering broth.
- Continue adding dumplings until there are no more left. Add the ground turkey and simmer for 8 to 10 minutes or until the dumplings are tender and fluffy and the broth has thickened. Add in peas and cook for 1 - 2 more minutes.
- Season with salt and pepper and garnish with parsley.
Nutrition
Calories: 292kcal | Carbohydrates: 24g | Protein: 32g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 738mg | Potassium: 685mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4013IU | Vitamin C: 22mg | Calcium: 83mg | Iron: 3mg
Pulled Chicken and Dumplings
Ingredients
- 1/2 cup All-purpose flour (plus additional for dusting)
- 1/4 teaspoon Baking powder
- 1/2 cup celery diced
- 1/2 cup Carrots peeled and diced
- 1/2 cup green peas
- 1 tablespoon butter diced
- 1/3 cup buttermilk may not need all of it
- 16 oz chicken broth
- 3/4 pound Ground turkey
- 1 tbsp Fresh parsley
Instructions
- In a medium heal lightly brown ground turkey, breaking it apart, and set aside. You dont need to cook it all the way thru.
- Heat the broth in a pot until boiling with the celery and carrot, turn down to a simmer.
- In a large bowl, whisk together the flour, baking powder, and pinch of salt. Add the butter to the flour mixture and combine mashing in with a fork.
- Pour the buttermilk a little at a time into the flour and butter mixture and stir with a spatula to combine until it becomes a sticky dough. Be careful not to overwork the dough. The less it is mixed, the more tender the dumplings will be.
- Using a teaspoon, spoon the dumpling batter a few at a time spacing them out into the simmering broth.
- Continue adding dumplings until there are no more left. Add the ground turkey and simmer for 8 to 10 minutes or until the dumplings are tender and fluffy and the broth has thickened. Add in peas and cook for 1 - 2 more minutes.
- Season with salt and pepper and garnish with parsley.
Nutrition
Calories: 292kcalCarbohydrates: 24gProtein: 32gFat: 8gSaturated Fat: 4gCholesterol: 75mgSodium: 738mgPotassium: 685mgFiber: 3gSugar: 4gVitamin A: 4013IUVitamin C: 22mgCalcium: 83mgIron: 3mg
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