So today is my 50th post and my three-month Anniversary. I am so surprised how much love kindness and support all of my followers have given me. We have followers from the United States to Canada, in addition to we have followers and readers in Germany, South Korea, The Netherlands, India, United Kingdom, Poland, Russia, and a couple of other Countries. It just amazes me.
In honor of our 50th post I am going to make a fabulous dinner for you and it is so easy and delicious you to will want to make for your family and friends with your extra Turkey or chicken you have left over from the holidays. I love to make dinners and meals from previous meals, but I call them 1st Overs.
So as a lot of you know I had a giveaway last week with Aunt Nellie’s and one winner will be awarded with a box of goodness at the winner is Shulie from food wanderings Shulie has a fabulous cooking blog; so please go check it out! Thank you to everyone who entered. I contacted Shulie, on Sunday to let her know she won and she has decided to send it to her local homeless shelter, The DC Central Kitchen. What a wonderful Act of kindness this time of year!
Now to the recipe as you know I cook back to basics meals that are simple and easy. So this is a recipe that you will love me for especially after Thanksgiving and Christmas. Chicken and/or Turkey and Dumplings to me is one of the ultimate comfort foods. This is an easy recipe to use your Turkey or Chicken Leftovers from the holidays plus it makes one other meal when you are done, if you do not finish this all off. The Chicken and/or Turkey and Dumplings you can make an easy and fast turkey pot pie the next day, which I will post on Wednesday.
Chicken and/or Turkey and Dumplings Ingredients:
1 Very Large Pealed Onion Cut in half then sliced thinly
2 Tablespoons Olive Oil
8 Pealed and Cut Carrots
4 stalks of Celery cut in half then copped into good size pieces
1 teaspoon Thyme
1 Teaspoon Garlic Powder
1 teaspoon Basil
1 teaspoon Salt
1 teaspoon Pepper
1 Bay Leaf
4 Yukon Gold Potatoes peeled and chopped into good size pieces
4 Cups Chicken Stock ( 1 Box 32 oz.)
2 Cups Water
2 Cups shredded Chicken or Turkey
1 Cup sifted Gluten Free Bisquick
2-3 T. Buttermilk
Take Onion and Peel and cut in half then slice thinly and cook until caramelized.
Next add Celery that has been split in two then chopped into good size pieces. After you have added all Peeled and cut carrots and all spices
Add the Yukon Gold Potatoes
Chicken Broth and water add Chicken or Turkey Simmer on low for about an hour. Then 10 minutes before you are serving, bring soup to a boil.
Bon Appetite !