Comforting Sausage and Chicken Dumplings

This is easier than you might think to make.  The dumplings seem daunting but turn out to be very simple.  This is real comfort food.

Ingredients

—4 Links: Queen City Sausage-Hot Smoked Sausage or favorite QCS sausage. Sliced

—1 LB. Rotisserie chicken.  Cut into pieces

—3/4 Cup Buttermilk

—2 TBLS Butter.  Melted

—Salt and pepper

—1 Medium Onion.  Chopped

—3 Medium carrots.  Sliced

—3 Celery stalks.  Chopped

—6 Cups Water

—1/4 Cup All purpose flour

—1.5 Cups Self rising flour

—3/4 Cup Buttermilk

—1.5 TBLS Chicken stock.  Better than Bouillon

—1/2 TSP Dried parsley for garnish

—2 OZ Olive oil

Directions

1. Dutch oven.  Medium-low heat.  Add olive oil.  Add onions, carrots, and celery.  Cool to soften.  Add all purpose flour and stir constantly for 30 seconds to blend

2. Still together the self rising flour, buttermilk, and butter.  Don’t over mix.  Form into dumpling balls

3. Stir in 7 Cups of water with the stock base.  Bring to a boil. Salt and pepper

4. Add in the sausages and chicken

5. Add in the dumplings

6. Turn down the heat to low and cover.  Let cook for about 20 minutes

7. Garnish with parsley and serve