Turkey and Herbed Dumplings

American comfort food.  When I was growing up in Manila, a friend of mine was the son of a high-ranking American diplomat.  They frequently ate fancy food, but whenever his mom made chicken and dumplings, all us kids in the neighborhood hung around for dinner.  This variation is for post-Thanksgiving kitchens.

Vegetables

  • 4 cups strong chicken or turkey broth
  • 1 cup dry white wine
  • ½ onion chopped
  • 2 carrots, peeled and diced
  • 1 celery stalk diced

Dumpling dough

  • 1 cup all-purpose flour
  • ½ tbsp baking powder
  • ½ tsp sugar
  • Pinch of salt
  • Freshly grated pepper
  • 2 tbsp minced onion
  • 2 tbsp minced herbs (sage, marjoram, chives, or combo)
  • 2/3 cup milk

Finishing the stew

  • 4 tbsp butter
  • 4 oz mushrooms diced
  • 4 tbsp flour
  • Salt and freshly ground pepper to taste
  • 2 cups turkey, diced
  • ½ cup frozen peas, defrosted
  • 2 tbsp minced fresh parsley

Put broth, wine, chopped onion, carrots and celery into a saucepan.   Bring to boil.  Turn heat down and simmer, covered for about 20 minutes. 

While vegetables are cooking, make the dumpling dough.   Mix dry ingredients first and then add onion, herbs and milk.  Mix well and set aside.

In a medium deep sauté pan, melt butter over medium high heat, add mushrooms and sauté them until they lose their moisture, add 4 tbsp  flour and stir well to form a roux.  Add the hot broth and cooked vegetables, and stir until mixture thickens.  Taste and adjust seasoning.  Add turkey.  Bring mixture to boil and then turn heat to low.

Drop rounded tbsp of dough onto the surface of the bubbling stew.  You should have eight dumplings.  Cover the pot and simmer for 20 minutes.  Add peas and cooking for another minute uncovered until peas are heated. When done, sprinkle with parsley and serve.  Makes 4 servings.

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