Prep Time: 20 Min | Cook: 25 Min | 5 Servings
Taste of Home - November 2011 - p. 69,70
INGREDIENTS
1 cup sliced fresh mushrooms
1 medium onion, chopped
1 Tbsp. olive oil
3 garlic cloves, minced
4 cups reduced-sodium chicken broth
1 1/2 cups chopped fresh carrots
2 tsp Creole Seasoning*
2 eggs
1/2 cup all-purpose flour
2 cups cooked stuffing
2 cups cubed cooked turkey
1 1/2 cups cut fresh green beans
* to make your own Creole Seasoning the following spices may be substituted for 1 tsp. of Creole seasoning: 1/4 tsp. each salt, garlic, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
DIRECTIONS
1. In a Dutch oven, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, carrots and Creole seasoning. Bring to a boil. Reduce heat; simmer uncovered for 5-8 minutes or until the carrots are tender.
2. Meanwhile, in a large bowl, whisk eggs and flour until smooth. Crumble stuffing over mixture; mix well. If necessary, add water, 1 tsp. at a time until mixture holds its shape.
3. Add the turkey and green beans; return to a boil. Drop stuffing mixture by heaping tablespoonfuls onto simmering soup. Cover and simmer for 8-10 minutes or until a toothpick inserted in a dumpling comes out clean. (do not lift the cover while simmering)
