In a large bowl, combine 3 cups self-rising flour and 1/2 teaspoon poultry seasoning. With a pastry blender, cut in 1/3 cup butter, until mixture is crumbly. Add 1 cup milk and stir, just until dry ingredients are moistened. Place dough on a lightly floured surface. Roll to 1/8-inch thickness. With a knife, cut rolled dough into 1-inch strips. Cut each strip into 1-inch squares. (At this point, you may freeze the dumplings, and use them straight from the freezer when you finish your Chicken and Dumplings.) Bring reserved chicken broth to a boil and add reserved chicken chunks. Return to a boil and drop dumplings, a few at a time into boiling broth. Stir gently as you add the dumplings. Cover, with a lid that fits, reduce heat to low, and simmer, stirring occasionally. Cook until dumplings are tender, about 25 to 30 minutes. Transfer to a large serving dish. Grind fresh peppercorns on top and snip some parsley over the top. Serve immediately. This is the entrée that I have prepared for your Thanksgiving. Of course, you will find various forms of turkey, ham, and other traditional main courses in bettyskitchen. I hope you love the Chicken and Dumplings! Happy Thanksgiving to all! Love, Betty
The whole idea of this dish is to give that warm feeling when you eat it. Though this dish is essentially an entree, I think that it is the ultimate comfort food during the Holidays. In this video, Betty demonstrates how to make Rolled Dumplings for the Chicken and Dumplings! Enjoy! Also make sure that you watch the Part 1 of this recipe.