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.
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|
|1½||teaspoons, plus 1 pinch, baking powder|
|Kosher salt and freshly ground black pepper|
- 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.
- 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.
- 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
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen