Turkey Stew with Dumplings

After Monday night’s Thanksgiving supper, I still have a lot of turkey left (a 22 lb turkey goes a long way).  Snow was falling today which made me crave some comfort food and turkey stew seemed like the perfect dish to make.  I found this recipe here and made some slight modifications based on the ingredients I had on hand and it received rave reviews from my family (my kids were both tipping their bowls up to get the last bit out and my husband went back for seconds).

Turkey Stew with Dumplings

Printable recipe here.

Ingredients:

  • 8 medium carrots, sliced
  • 4 celery ribs, sliced
  • 1/4 cup butter, cubed
  • 20 ounces reserved turkey stock (after the turkey was roasted and carved, I boiled the bones to get the meat off to make turkey stock)
  • 4 cups water
  • 2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp onion powder
  • 3 cups cubed, cooked turkey
  • 1/2 cup all-purpose flour
  • 2/3 cups water
  • 2 tsp Worcestershire sauce

Dumplings:

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 Tbsp minced parsley
  • 1/8 tsp poultry seasoning
  • 3/4 cup milk
  • 1 egg

Directions:

1.  In a large saucepan, saute the carrots and celery in butter for 10 minutes.  Add the turkey broth, 4 cups water, salt, pepper, and onion powder.  Bring to a boil.  Reduce heat; cover and cook over low heat for 15 minutes or until vegetables are tender.

2.  Add turkey; 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 or until thickened.

3.  For dumplings, combine the flour, baking powder and salt in a large 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 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).  Yield: 10 – 12 servings.

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