Leftover Turkey Stew with Dumplings

10 oz leftover turkey, cut into bite size pieces
1 beef bullion cube
1 small can Campbell chicken broth
2 C carrots, sliced
0.5 C green beans
1 can chickpeas
1 can diced tomatoes
1 large potato
Oregano
Pepper
Basil


For the Dumplings:

1.5 C of white flour
3 tbsp of Crisco shortening
1/4 tsp of sea salt
1 C skim Milk

1. Cut up the leftover turkey into bite size pieces
2. Peel and cut up the carrots, and potato
3. Open the cans of green beans, chickpeas, tomatoes, chicken broth.
4. Dissolve beef bullion cube in 2 cups of hot water.
5. Place all ingredients into a large pot and let boil for 10 min, so potatoes will start to get soft.
6. Turn down heat and let simmer for another 30 - 45 min.

Dumplings:
1. Place 1.5 C of flour in a bowl, with 1/4 tsp of sea salt.
2. Cut in 3 tbsp of shortening, until crumbly.
3. Add 1 C of milk and mix together.
(Before dropping dumplings into stew make sure to add some more water, as the dumplings will eat up a lot of the liquid in the stew.)
4. Drop on top of stew in spoonfuls, turn up heat until stew is boiling again, let dumplings cook for 10 - 15 min. If stew starts to burn, turn down heat just a little bit until dumplings are cooked. They should be light and fluffy.

Serving Size: makes 12 - 1 Cup Servings

Number of Servings: 12

Recipe submitted by SparkPeople user JENNIFER3310.