2 dumplings each
low-sodium chicken broth
turkey, chopped fine
Bring broth or water to a boil in a sauce pan.
In a medium bowl combine stuffing, eggs, turkey, pepper, thyme and flour.
Roll the dumplings into balls, about the size of golf balls. They will be sticky.
Reduce the liquid to low heat. Drop the dumplings in one at a time, they will sink to the bottom.
Bring the heat back up to medium and carefully stir the mixture. The dumplings will rise to the top as they cook.
Remove the dumplings with a slotted spoon and serve immediately or store in the refrigerator.
If you are making soup, you can cook these in the same pot.
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