Turkey Stew with Dumplings

This mild-tasting, homey dish has flavorful dumplings floating on a tasty turkey and vegetable stew. It really hits the spot on chilly fall and winter days.

Yield

10 to 12 servings

Stew 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 (10-1/2 ounce) cans condensed beef consommé, 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 all-purpose flour
2 teaspoons Worcestershire sauce

Dumpling Ingredients

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 milk
1 egg

Directions

In a Dutch oven, sauté the carrots, celery and onion in butter for 10 minutes. Add the consommé, 4 cups water, salt and pepper. Cover and cook over low heat for 15 minutes or until vegetables are tender. 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.

For dumplings, combine the flour, baking powder and salt in a 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 10 minutes; uncover and simmer 10 minutes longer.

Estimated Time

Preparation Time: 30 minutes
Cook Time: 45 minutes

Nutritional Information

Amount per serving: Calories 255, Fat 11 g (Saturated Fat 6 g), Cholesterol 68 mg, Sodium 995 mg, Carbohydrate 24 g, Fiber 3 g, Protein 15 g.

Recipe Courtesy Of

Rita Taylor, St. Cloud, Minnesota

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