Turkey and Dumplings

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

At a glance

Main Ingredient

Poultry

Cuisine Type

American

Menu Part

Entrée

Serves

Yield: 6

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

Methods/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.