White Bean Turkey Chili With Corn Bread Dumplings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I found this is November issue of Better Homes and Gardens. This looked like an easy and tasty solution to serving the leftover Thanksgiving turkey and making it not seem like leftovers at all! Ingredients:
1 lb cooked turkey |
16 oz jar chunky salsa |
15 oz can of cannellini beans, rinsed and drained |
1 tsp chili powder |
8.5 oz pkg corn bread mix |
1 egg |
1/4 cup shredded cheddar cheese (1 oz) (optional) |
slivered green onions (optional for topping) |
chili powder (optional for topping) |
Directions:
1. Chop turkey.
2. In a Dutch oven, combine turkey, salsa, beans, chili powder, and 2/3 cup water.
3. Bring to boiling.
4. Meanwhile, for dumplings, in a medium bowl mix together corn bread mix, egg and 1/4 cup water.
5. Drop batter by large spoonfuls on boiling turkey chili.
6. Cover; reduce heat and simmer for 10 to 15 minutes or until a wooden toothpick inserted into a dumpling comes out clean.
7. To serve, top chili with cheese, green onions, and chili powder.
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