Serves 8
INGREDIENTS:
1 medium onion, finely diced
1 cup carrot, chopped
2 ribs celery, chopped
4 tbl butter
1 ea bay leaf
¼ cup all purpose flour
1 can cream of chicken soup
3 cans chicken broth
3 cups, turkey, cubed
1 tsp dried thyme
1 tsp dried rosemary
2 tbl garlic, minced
1 ea lemon, zested and juiced
2 ½ cup buttermilk baking mix (bisquick)
1 ½ cup buttermilk
2 tbl fresh parsley, chopped
1 tbl fresh dill, chopped
PREPARATION:
In a large, heavy bottomed pot or dutch oven, melt butter. Add turkey, season with salt and pepper, add onion, carrot, garlic and celery. Cook for 5 minutes until vegetables are softened. Add flour, bay leaf, dried thyme and rosemary. Add broth and cream of chicken, bring to a simmer.
Meanwhile, in a medium sized mixing bowl, mix together baking mix, fresh herbs, lemon juice and zest with buttermilk. Portion the biscuit dough using a spoon into simmering liquid. After all biscuits are added, reduce the heat to a low simmer and cover for 20 minutes. Uncover, remove from heat and let stand for 10 minutes. Prior to serving, gently mix the dumplings through the broth to naturally thicken and coat dumplings.
Chef- Jeff Maxfield https://www.finsbistroissaquah.com/