Turkey Stew With Mashed Potato Dumplings Food

TURKEY STEW WITH DUMPLINGS

Steps:

• 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).

TURKEY DUMPLING STEW

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Reserve 2 teaspoons drippings., In drippings, saute turkey over medium-high heat until lightly browned. Add vegetables, herbs, 1-3/4 cups water and broth; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 20-30 minutes., Mix flour and remaining water until smooth; stir into turkey mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf. Stir in salt, pepper and bacon., In a small bowl, mix biscuit mix and milk to form a soft dough; drop in 6 mounds on top of simmering stew. Cover; simmer 15 minutes or until a toothpick inserted in dumplings comes out clean. If desired, sprinkle with pepper and parsley before serving.

BEEF STEW WITH POTATO DUMPLINGS

Steps:

• In a zip-top plastic bag, combine flour, salt, and pepper.
• Add meat; toss to coat.
• In a large Dutch oven, cook meat and onion in oil until the meat is browned.
• Stir in broth, water, vinegar, carrots, and seasonings; bring to a boil.
• Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender.
• Remove bay leaves.
• In a bowl, beat egg; add the next 7 ingredients.
• Stir in potatoes; mix well.
• With floured hands, shape into 1 1/2 inch balls.
• Dust with flour.
• Bring stew to a boil; drop dumplings into stew.
• Cover and simmer for 30 minutes (do not lift the cover).
• Serve immediately.

TURKEY STEW WITH DUMPLINGS

Steps:

• In a soup pot or dutch oven, saute carrots, celery and onion in butter for 10 minutes. Add consomme, water, salt and pepper. Cover and cook over low heat for 15 minutes or until vegetables are tender.
• Add turkey and beans. Cook for five minutes.
• In a small bowl, combine flour, Worcestershire sauce and remaining water until smooth.
• Stir into turkey mixture; bring to a boil. Reduce heat and cover, simmering for an additional five minutes, stirring occasionally.
• For dumplings, combine flour, baking powder and salt into flour mixture just until moistened. Drop by tablespoons onto simmering stew. Cover and simmer for ten minutes. Uncover and simmer ten minutes longer.

TURKEY STEW WITH MASHED POTATO DUMPLINGS

Steps:

• Melt butter at medium heat in large dutch oven. Cook onions, carrots, and celery, until onions are translucent.
• Stir in flour to coat vegetables, then slowly stir in chicken stock and milk. Add turkey, green beans, and spices; salt to taste.
• Heat to a boil, then reduce to a simmer, let sauce thicken.
• In a large bowl, whisk together flour and salt. Add mashed potato and egg, using a fork to combine. Knead gently in the bowl until a dough comes together. It will be sticky, but if wet to the point of falling apart (which may happen if you added milk or cream to your mashed potatoes), add more flour, a tablespoon at a time, until a soft, scoopable dough forms.
• Drop by tablespoonfuls onto simmering stew. Cover and simmer for 20 minutes.