- 2 tablespoons butter or margarine
- 1 cup chopped onion
- 1/2 cup diced celery
- 1 (10 to 14-ounce) turkey tenderloin, cut into bite-sized pieces
- 1 cup mushrooms, sliced
- 1 teaspoon rubbed sage
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme leaves
- 1 1/2 cups water
- 1 to 3 teaspoons chicken bouillon granules or chicken soup base
- 1 (10-ounce) can condensed cream of chicken soup
- 1 1/2 cups plus 1/3 cup milk
- 1 (6-ounce) package buttermilk cornbread mix (recommended: Martha White brand)
- 1 (2-ounce) jar chopped pimientos, undrained
- 1 tablespoon fresh parsley, chopped
In a 3-quart cast iron chicken fryer, melt the butter over medium-high heat. Add the onion, celery and turkey, and cook until the vegetables are tender, and the turkey has changed color. Stir in the mushrooms, spices, water, and bouillon. Cover, reduce heat to low, and simmer for 15 minutes. Then stir in the soup and 1 1/2 cups milk, and return to a simmer.
In a medium mixing bowl, combine the cornbread mix, 1/3 cup milk, pimientos, and parsley. Drop by tablespoons into the simmering turkey mixture. Cover and simmer over medium-low heat for 5 to 6 minutes, or until the dumplings are firm.
* Guest Recipe
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