Turkey & Dumplin 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 cans (10-1/2 ounces each) condensed beef consomme, 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 ⓘ
- DUMPLINGS: ⓘ
- 1-1/2 cups all-purpose flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon salt ⓘ
- 2 tablespoons minced parsley ⓘ
- 1/8 teaspoon poultry seasoning ⓘ
Instructions
- Directions
- In a Dutch oven, saute the carrots, celery and onion in butter for 10 minutes. Add the consomme, 4 cups water, salt and pepper. Bring to a boil. Reduce heat; 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 or until thickened.
- 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.
Nutrition & Diet Analysis (per serving)
1064
kcal
53% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).