Here's a Western twist on traditional turkey dumpling soup. I especially like this recipe because it's fast, easy and uses up leftover turkey or chicken.
- 1 can (15 ounces) tomato sauce
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1-3/4 cups water
- 1 envelope chili seasoning
- 3 cups diced cooked turkey or chicken
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1-1/2 cups biscuit/baking mix
- 1/2 cup cornmeal
- 3/4 cup shredded cheddar cheese, divided
- 2/3 cup milk
- In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Add beans and corn.
- In a large bowl, combine biscuit mix, cornmeal and 1/2 cup of cheese; stir in milk. Drop by heaping tablespoonfuls onto the simmering soup. Cover and cook for 12-15 minutes or until dumplings are firm. Sprinkle with remaining cheese; cover and cook 1 minute longer or until the cheese is melted. Yield: 8 servings (2-1/2 quarts).
Originally published as Southwestern Turkey Dumpling Soup in Country Extra January 1998, p49
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