Mexican Turkey And Dumplings

• 1 tablespoon olive oil
• 1 onion 8 oz. peeled and diced
• 1 green bell pepper rinsed, stemmed, seeded and diced
• 1 clove garlic peeled and minced
• 4 cups turkey cooked and shredded
• 15 ounces chicken broth
• 10 ounces diced tomatoes and green chilies Ro-tel
• 10 ounces red enchilada sauce
• 1 cup all purpose flour
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons butter melted
• 3/4 cup milk

1. Pour oil into a 5 to 6 quart pan over medium-high heat; when hot, add onions, bell pepper and garlic, stir often about 5 to 7 minutes.
2. Add broth, tomatoes, enchilada sauce and turkey to pan, bring to a boil. Reduce heat, cover and simmer, stirring occasionally, about 15 minutes.
3. Meanwhile, in a bowl, mix flour, cornmeal, baking powder and salt. In a small bowl, whisk melted butter into milk, stir into flour mixture until blended. Drop batter by tablespoon portions into simmering turkey mixture, cover and simmer gently until dumplings are cooked all the way through (cut to test), about 10 to 12 minutes.
4. Ladle turkey, dumplings and sauce equally into a wide shallow bowls and serve immediately.

olive oil, onion, green bell pepper, clove garlic, turkey, chicken broth, tomatoes, enchilada sauce, flour, yellow cornmeal, baking powder, salt, butter, milk

Taken from www.yummly.com/recipe/Mexican-Turkey-and-Dumplings-1663348 (may not work)