Turkey Stew with Dumplings |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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My husband and I love dumplings, and this mild-tasting, homey dish has flavorful ones floating on a tasty turkey and vegetable stew. It really hits the spot on chilly fall and winter days. -Rita Taylor, St. Cloud, Minnesota Ingredients:
8 medium carrots, cut into 1-inch chunks |
4 celery ribs, cut into 1-inch chunks |
1 cup chopped onion |
1/2 cup butter, cubed |
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted |
4-2/3 cups water, divided |
2 teaspoons salt |
1/4 teaspoon pepper |
3 cups cubed cooked turkey |
2 cups frozen cut green beans |
1/2 cup king arthur unbleached all-purpose flour |
2 teaspoons worcestershire sauce |
dumplings: |
1-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon salt |
2 tablespoons minced parsley |
1/8 teaspoon poultry seasoning |
3/4 cup 2% milk |
1 egg |
Directions:
1. In a Dutch oven, saute the carrots, celery and onion in butter for 10 minutes. Add the consomme, 4 cups water, salt and pepper. Bring to a boil. Reduce heat; cover and cook over low heat for 15 minutes or until vegetables are tender.
2. Add turkey and beans; cook for 5 minutes. Combine the flour, Worcestershire sauce and remaining water until smooth; stir into turkey mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until thickened.
3. For dumplings, combine the flour, baking powder and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg; stir into flour mixture just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 10-12 servings.
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