1 medium (1 cup) onion, sliced
2 ribs (1 cup) celery, chopped
2 medium (1 cup) carrots, chopped
1 bay leaf
1 (2- to 2 1/2-pound) bone-in turkey breast half
1 (12-ounce) jar roasted turkey gravy
Salt, if desired
Pepper, if desired
1 cup pancake and baking mix
2 ounces (1/4 cup) shredded Cheddar cheese
2 teaspoons dried parsley
Spray 5- to 6-quart slow cooker with no-stick cooking spray. Place onion, celery, carrots and bay leaf in slow cooker. Top with turkey breast half. Pour gravy over top. Cover; cook on Low heat setting 7-8 hours or until turkey is fork tender.
Increase heat setting to High.
Remove turkey and bones from slow cooker; discard skin and bones. Keep turkey warm. Stir vegetables and sauce.
Combine baking mix, cheese and parsley in bowl; mix well. Add half & half. Stir just until moistened. Drop 8 rounded tablespoons of dumpling dough onto vegetables and sauce. Cover; cook 20-25 minutes or until dumplings are no longer doughy.
Serve turkey with sauce and dumplings. Season with salt and pepper, if desired.
- Make your morning prep even easier by slicing and chopping the onions, celery and carrots the night before. Place in covered container or resealable plastic food bags; store in refrigerator until ready to use.
- Use caution when cooking meat on the bone in slow cooker. Often meat becomes so tender the bones fall away. Make sure small bones are removed from the turkey mixture.