Turkey and Dumplings

2 1/2 cups Honeysuckle White Whole Turkey, cubed (leftovers)
1/4 cup margarine (or butter)
1/2 cup onion, chopped
2/3 cup flour
1/2 tsp. salt
2 1/4 cups broth, turkey or chicken
1 dash hot pepper sauce
1 1/2 cups mixed vegetables, frozen (thawed)
1 cup sour cream, low-fat
1 can biscuits, jumbo sized (16.3 oz.)
1/2 tsp. paprika

Melt margarine in large heavy skillet. Add onion; cook and stir until tender. Lightly spoon flour into measuring cup; level off. Add flour and salt to skillet; stir until smooth.

Add broth, water and hot pepper sauce; cook until bubbly and thickened, stirring constantly.

Stir in turkey, mixed vegetables and sour cream. Simmer over low heat until thoroughly heated.

Separate dough into 8 biscuits; cut each in half. Place biscuit halves on top of hot turkey mixture. Simmer, uncovered, 10 minutes.

Cover; simmer an additional 15 to 20 minutes or until biscuits are no longer doughy. Sprinkle with paprika.