Turkey and Dumplings

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

An old home style favorite, this turkey and vegetable stew with Herbed Dumplings is delicious. The dumplings are cooked in the stew while simmering.

Ingredients

Turkey Stew:
2 tbsp. butter
1 onion, diced
2 ribs celery, sliced
2 cups diced rutabaga
2 cups diced carrots
1⁄3 cup white wine
3 tbsp. flour
6 cups chicken or turkey stock
6 cups cooked, cubed turkey
Salt and pepper, to taste
Chopped fresh savory or thyme, to taste

Herbed Dumplings:
1 cup flour
1 1⁄2 tsp. baking powder
1⁄2 tsp. salt
1 tbsp. minced fresh savory, thyme, and/or parsley
1⁄2 cup milk

Steps

1. Prepare Turkey Stew: In large pot, melt butter. Add onion and celery; sauté 5 min. Stir in rutabaga, and carrots; sauté 1 min.

2. Stir in wine and cook mixture 3 min. Add flour and cook, stirring, 3 min. longer. Whisk in stock and bring to a boil, whisking constantly. Cover and cook 5 min. longer. Stir in turkey, salt, pepper, and herbs to taste. Set aside.

3. Prepare Dumplings: In bowl, combine flour, baking powder, salt, and herbs. Whisk in milk until batter is just combined; do not overmix.

4. Return turkey stew to heat and bring to a boil. Reduce heat so mixture is simmering. Drop dumpling batter by spoonfuls into simmering liquid, forming 6-8 dumplings. Simmer, uncovered, 10 min. Cover pot and simmer 10 min. longer.

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources