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Title: Chicken or Turkey Dumpling Cake
Categories: Main
Yield: 4 Servings
| 1 1/2 | c | White meat chicken or turkey cooked, diced |
| 1/2 | c | Scallions or onions; thinly sliced |
| 1/2 | c | Celery or carrot; mince the celery, shred the carrot |
| 2 | tb | Fresh parsley; minced |
| pn | Dried thyme | |
| 1 | c | Self rising flour or pancake miox |
| 1 | lg | Egg |
| 3/4 | c | Fresh nonfat milk |
| 1 | c | To 1.1/4 cups strong chicken or turkey broth; boiling |
| Paprika; optional other vegetables and herbs can be used; i. |
Spray the bottom of a nonstick 9" cake pan with cooking spray. Arrange the chicken, vegetables, and seasonings attractively in the bottom of the pan. Sprinkle with wine, if desired. Combine the flour, egg, and milk and beat until well blended. Spoon the batter over the chicken mixture. Pour the boiling broth in a thin stream over the batter. (Undiluted canned consomme may be substituted). For 30 mins., bake uncovered, in a preheated 375~ oven.
Cut the dumpling cake into wedges. Invert each wedge to serve (sprinkle with a little paprika, if desired). Spoon on some of the sauce that forms in the bottom of the pan.
Source: 3/8/81 Courier-Post news clipping rec'd from Joni Cloud (5/95)
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