Thanksgiving Peas and Dumplings

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Peas and Dumplings

4 cans Le Sueur petite green peas, drained

1 can (10~12 small size biscuits-not grands) "whop biscuits" (in the cardboard tube, when you open them they go "whop") separate individually and cut into 1/4's...if you use grands, cut into small bite sized pieces...

2-3 cup chicken broth or stock
1-2 cups heavy whipping cream
salt and black pepper to taste (we like lots of black pepper in this dish..)

in a 1 gallon pot, pour in chicken stock and heat over medium heat till simmering, add peas and cream-cook for 10 minutes until peas are warmed and stock is boiling. Add the cut biscuits, fold into peas gently and submerge dough. cook 15-20 minutes uncovered on med.-low until biscuits cook and broth thickens, season to taste with salt and black pepper..
enjoy!
 
Nice idea . I like the use of canned biscuit dough .
Quick and tasty meal .
I section out the dough like you did and mix with cherry pie filling , then bake it off .
 
That sounds good to me and with the cold weather coming wild be a quick and easy meal to warm the belly.
This is really intended for a side dish....big hit at Thanksgving. But if you want to make it a meal, take leftover turkey and some of the gravy and make it again....but add carrots and corn along with the peas.....great way to use up leftover turkey as a meal. And quick to put together.
 
To really knock it out of the park as a main dish-top it with crescent dough (pilsbury in the can) before you bake it. just unroll it in layers.
 
Mom use to make this sometimes , I like to put pea’s in my chicken and dumplings sometimes, thanks for the reminder
 
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