Title: Turkey Meatballs with Dumplings
Categories: Poultry Turkey Main
Yield: 4 Servings

1	lb	Ground turkey
6	tb	"Lite" sour cream; divided
1/4	c	Onion; chopped
1	tb	Parsley; chopped
1/2	ts	Seasoned salt; or less
		Grinding of fresh pepper
1	cn	10.5-oz condensed cream of celery soup
1	c	Peas; frozen
1	cn	16-oz sliced carrots; reserve liquid
1	cn	15-oz potatoes; drained, sliced
2	c	Bisquick
2		Eggs; beaten to blend
2	tb	Milk

Mix ground turkey, 3 tbsp of the sour cream, onion, parsley, seasoned salt, and pepper. Preheat oven to 400~. Shape mixture into 1" meatballs and place in a lightly oiled shallow pan.

Bake meatballs about 15 mins. or until browned on the outside. Transfer meatballs to a lg. skillet over med. heat. Mix soup, remaining sour cream, peas, carrots (with liquid), and sliced potatoes. Pour over meatballs and heat to boiling, stirring occasionally.

Stir together the Bisquick, eggs, and milk. Add chopped parsley, if desired, to the soft dough. Drop dough by spoonfuls onto the hot mixture. Cook, uncovered, over low heat 10 mins., cover and cook 10 mins. longer.

Yield - 4 to 6 servings. Prep time - 1 hour

Source: St. Pete Times, 9/15/94 :: MM by Sue Woodward

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