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Turkey Stew with Dumplings and Vegetables

by Lisa
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Yield: 4-6 servings
Time: 45 minutes

Ingredients:

4 cups cooked, shredded turkey dark meat
6 cups turkey stock (fat removed)
2 carrots (washed, peeled, ends removed, chopped into thick rounds)
2 sweet potatoes (cooked, skins removed, roughly chopped)
1 medium yellow onion (peeled, ends removed, roughly chopped)
1 ear of corn (kernels removed) or 1 cup of canned or frozen corn
1 celery stalk (washed, ends removed, roughly chopped)
1/2 cup brown or shiitake mushrooms (washed, thinly sliced)
4 garlic cloves (peeled, finely chopped)
1/2 cup Italian parsley (leaves only, finely chopped)
1 small bunch spinach (washed thoroughly, stems removed)
1 cup flour
1 tablespoon sweet butter
1 teaspoon baking soda
1 teaspoon sugar
1/2 - 3/4 cup half and half
Olive oil
Sea salt and pepper

Method:

In a dutch oven or a frying pan with tall sides, sauté the carrots, garlic, celery, mushrooms, onions, corn, and parsley in olive oil until lightly browned. Season with sea salt and pepper. Add the shredded turkey, cooked sweet potatoes, and turkey stock. Simmer. Drop in the spinach and cook for 10 minutes or until the spinach has wilted. Taste and adjust the seasonings.

To make the dumplings, mix together the flour, baking soda, sugar, season with sea salt and pepper in a bowl. Finely chop the butter, add to the flour and mix well. Slowly pour in the half and half, stirring until the batter has a thick consistency. Using 2 spoons, make dumplings and ease them them into the hot liquid.

Cover and simmer for 30 minutes. Serve with a salad and a baguette.

Variations

Add 2 tablespoons finely chopped scallions or Italian parsley to the dumplings.

Add 2 tablespoons finely chopped roasted red peppers to the dumplings.

 

- Recipe courtesy of David Latt

 

 

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