Turkey Stew with Dumplings

Posted On: November 21, 2017

Turkey Stew with Dumplings

Ingredients:

  • 8 medium carrots, cut into 1-inch chunks
  • 4 celery ribs, cut into 1-inch chunks
  • 1 cup chopped white or yellow onion
  • 1/2 cup Fresh Harvest Butter Olive Oil
  • 1 can (10-1/2 ounces) condensed beef consommé
  • 4 cups turkey, chicken or veggie  stock
  • 2/3 cups water
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 cups cubed cooked turkey
  • 2 cups frozen cut green beans or corn
  • 1/2 cup all-purpose flour
  • 2 teaspoons Fresh Harvest Traditional Balsamic

DUMPLINGS:

  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons minced parsley
  • 1/8 teaspoon poultry seasoning
  • 3/4 cup whole milk
  • 1 egg

Directions:

In a Dutch oven, saute  on medium heat the carrots, celery and onion in butter olive oil for 10 minutes. Add consommé, 4 cups stock, optionally add salt and pepper (to taste). Bring to a boil. Reduce heat; cover and cook over low heat for 15 minutes or until vegetables are tender.

Add turkey and beans or corn; cook for 5 minutes. Combine the flour, Balsamic and water until smooth; stir into turkey mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until thickened.

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 tablespoons into 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.

 Fresh Harvest Premium Olive Oil and Balsamic