Turkey Stew with Dumplings - WAOW - Newsline 9, Wausau News, Weather, Sports

Turkey Stew with Dumplings

Jean Beisner, Colby

 

8 med. carrots, cut into 1" chunks 4 celery ribs, cut into 1" chunks 2 cans (10 1/2 oz.) beef consomme

2  tsp. salt

3  cups cubed cooked turkey
1/2 cup all-purpose flour

Dumplings

11/2 cups all-purpose flour

1 tsp. salt

1/8 tsp. poultry seasoning

 

1 cup chopped onion
1/2 cup butter

42/3 cups water, divided 1/4 tsp. pepper

2 cups frozen green beans
2 tsp. Worcestershire

2 tsp. baking powder 2 tbls. minced parsley 3/4 cup milk

 

In a dutch oven or soup kettle, saute carrots, celery and onion in butter for 10 minutes. Add consomme, 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 15 minutes. In small bowl, combine flour, Worcestershire sauce and remaining water until smooth. Stir into turkey mixture, bring to boil. Reduce heat; cover and simmer for 5 minutes, stirring occasionally. For dumplings, combine 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 tablespoons onto simmering stew. Cover and simmer for 10 minutes, uncover and simmer 10 minutes longer. Yield 10-12 servings.

 

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