Thanksgiving Funnies and what to do with  your leftover bird

On the day after our early feast I vowed I wasn’t going to cook,  and certainly wasn’t going to the grocery store.  However, as the dinner time rolled around I knew those pesky persons I lived with would be hounding me with the “What’s for dinner?” question.  I hate that question sometimes.  It was really cold and I finally came up with a good, old-fashioned, comfort food with everything I already had.  Win, win.  

Rather than Chicken and Dumplings, we had Turkey and Dumplings.  So. . . . if you want something to do with all that leftover turkey, here it is!

Leftover Thanksgiving Turkey and Dumplings

Ingredients:
3 celery ribs, chopped
1 cup chopped fresh carrots
3 cans reduced sodium chicken brothh
3-5 cups chopped cooked turkey (or chicken)
1/2 tsp poultry seasoning
1/8 tsp pepper
1 2/3 cups Reduced Fat Bisquick mix
2/3 cup skim milk


In a dutch oven coated with cooking spray, or olive oil, saute celery and carrots for 5 minutes.  Stir in broth, chicken, poultry seasoning and pepper.  Bring to a boil; reduce heat and simmer.
In a bowl combing bisquick mix and milk.  Drop by tablespoonfuls into simmering.  Drop by tablespoonfuls into broth.  Cover and simmer about 15 minutes or until you can stick a toothpick into a dumpling and it comes out clean.  


Nutritional Facts for 1 cup and 3 dumplings: 282 calories, 5 gr. fat; 60 mg cholesterol; 1000 mg. sodium; 29 gr. carbohydrate; 28 gr. protein


In the past I have made Chicken and Dumplings like this and they are really good.  But since I didn’t have the Mary Hill Dumplings, this version saved my night!


I’m so thankful for this very Holiday where we focus on being with family! And, I’m thankful I’m not doing any black Friday shopping today. . . 


Now, get to feasting and have a GREAT day!  And remember, that pumpkin pie is a heck of a lot easier to burn off than the pecan pie!