Separate cornbread strips and cut into thirds. Twist each piece once to resemble a bow tie.

In 5-quart saucepan, over medium heat, combine sauce mix and milk. Cook 4-5 minutes until mixture is smooth and slightly thickened.

Stir in cheese and turkey. Top with chives and twisted cornbread pieces.

Cover, reduce heat to low and simmer 20 to 22 minutes, or until dumplings are puffy and no longer doughy in center.

To serve, spoon mixture into bowls keeping bow ties on top.