Melt butter in a large 8-quart stockpot. Add onion, garlic, and celery; sauté over medium-high heat 3 minutes. Add chicken broth and next 5 ingredients. Bring to a boil; reduce heat, and simmer 20 minutes, stirring occasionally.
Drop Cornbread Dressing Dumpling Dough by tablespoonfuls into simmering soup. Cook 5 minutes. Cover and cook 15 more minutes or until dumplings are done.
My husband and I loved this!! Reminded me of turkey pot pie without the crust and alot more moist. I had leftover cajun fried turkey and used both the dark and white meat. I would not change a thing. Perfect for leftover turkey and leftover holiday guests! Ha!
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