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Turkey Stew with Dumplings

| November 29, 2013

OPEN KITCHEN with NATHAN SCOTT

 Turkey Stew with Dumplings

If you don’t have cooked turkey, sauté strips of raw turkey meat along with the onions and carrots.

Ingredients

 

Serves 6 to 8

1 large yellow onion, peeled and chopped  
  3 medium carrots, peeled and cut into ¾-inch chunks  
  3 ribs celery, cut into ¾-inch chunks  
  4 ounces white button mushrooms, trimmed and quartered  
  1 tablespoon unsalted butter  
  6 cloves garlic, peeled and minced  
  1 cup all-purpose flour  
  2 quarts homemade chicken stock, or low-sodium canned chicken broth  
  8 ounces baby red-skinned potatoes, scrubbed and quartered  
  1 handful fresh thyme, sage, and bay leaves, tied together  
 

pounds cooked turkey meat, shredded into bite-sized pieces

 
  8 ounces fresh or frozen peas  
  1 12-ounce can evaporated milk  
  teaspoons, plus 1 pinch, baking powder  
    Kosher salt and freshly ground black pepper  

Directions

 

  1. Combine the onion, carrots, celery, and mushrooms with the butter in a stockpot.  Set over medium-high heat, and cook, stirring often, until the onions are translucent, 4 to 6 minutes.  Stir in the garlic and ¼ cup of the flour, and continue to cook an additional minute.
  2. Add the stock, potatoes, and herbs to the pot.  Simmer until the vegetables are tender, about 20 minutes.  Then, add the turkey, peas, 1 cup evaporated milk, and a pinch of baking powder.  Continue to simmer until the peas are tender and the turkey is heated through, 3 to 5 minutes.  Season with salt and pepper.
  3. In a bowl, combine the remaining ¾ cup flour with 1½ teaspoons baking powder, and ½ cup evaporated milk.  Season with ½ teaspoon salt and ¼ teaspoon pepper.  Stir until the mixture forms a shaggy dough.  Then, drop heaping tablespoons of the dough into the pot of simmering soup, being sure to space the dumplings out.  Cover and simmer, until the dumplings are firm and cooked through, about 5 minutes per side.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

Follow him on Facebook at:  http://www.facebook.com/pages/Nathan-Scotts-Books/138016506234359

 Copyright © 2013 by Nathan Scott.  All rights reserved.

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Category: Open Kitchen

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