Quick Turkey and Dumplings

  • 32oz low sodium chicken or turkey stock
  • 1 whole carrot diced
  • 2 stalks of celery chopped
  • 1 whole sweet onion diced
  • 3 small white potatoes diced in small cubes
  • 1 small can of corn
  • 1 small can of peas
  • 1 cup of shredded cooked turkey
  • 1/2 can of crescent roll dough chopped into small pieces
  • 1/2 cup of leftover gravy
  • 2 tbsp olive oil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp Cooking with Greens Herb Blend
  • 1/2 tsp Cooking with Greens Spicy Seafood Seasoning
  • 1/2 tsp ground black pepper
  • 1 tsp poultry seasoning
  • 1/2 tsp celery salt
  • 1 tsp sage
  • 2 tsp fresh dill chopped
  • 1/4 tsp pin himalayan sea salt

Heat olive oil in pot. Add carrots. Cook for 5 minutes. Add celery and cook for 5 additional minutes. Add onions and cook for 10 more minutes. Add potatoes and all the spices except the dill. Add stock and cook until the potatoes are soft. Add the gravy and stir. Once the soup is at a low rolling boil, add the crescent roll pieces. Cook for 10 minutes with the lid on the pot. Add dill and serve.

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