Turkey
1 large onion, sliced
2 medium ribs celery, chopped
2 medium carrots, chopped
1 bay leaf
2 1/2 pounds bone-in turkey breast half
1 jar (12 ounce size) roasted turkey gravy
Dumplings
1 cup all-purpose flour
1/4 cup Cheddar cheese, shredded
2 teaspoons dried parsley
1/3 cup half-and-half or fat free half-and-half
salt, if desired
black pepper, if desired
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 to 8 hours or until turkey is fork tender. Remove turkey from slow cooker; discard skin. Keep turkey warm. Stir vegetables and sauce.
Increase heat setting to High. Combine baking mix, cheese and parsley in small bowl; mix well. Add half and half. Stir just until moistened. Drop 8 rounded tablespoons dumpling dough onto vegetables and sauce. Cover; cook until dumpling are no longer doughy (20 to 25 minutes). Meanwhile, remove turkey from bones; keep warm.
Serve turkey with sauce and dumplings. Season with salt and pepper, if desired.
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