Ingredients:
3 c. shredded cooked turkey
1 large sweet onion, chopped
1 large potato, peeled and cubed
2 large carrots, chopped
2 celery ribs, chopped
2 bay leaves
1 tsp. salt
1/2 tsp. poultry seasoning
1/2 tsp. dried thyme
1/4 tsp. pepper
1 carton (32 oz.) chicken broth
1/3 c. cold water
3 Tbsp. cornstarch
1/2 c. frozen corn, thawed
1/2 c. frozen peas, thawed
1 c. biscuit/baking mix
1/3 c. 2% milk
Directions:
In a 6 quart slow cooker, combine the first 10 ingredients; stir in broth. Cover and cook on low for 6-7 hours.
Remove bay leaves. In a small bowl, mix water and cornstarch until smooth; stir into turkey mixture. Add corn and peas. Cover and cook on high until mixture reaches a simmer.
Meanwhile. in a small bowl, mix baking mix and milk just until moistened. Drop by rounded tablespoonfuls on top of simmering liquid. Reduce heat to low; cover and cook for 20-25 minutes or until a toothpick inserted in dumpling comes out clean.
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