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Momma’s Turkey Stew with Dumplings

Momma’s Turkey Stew with Dumplings
I love my slow cooker, especially during the holidays. It helps me turn turkey day leftovers into a pot of comfort. — Stephanie Rabbitt-Schapp, Cincinnati, Ohio
6 ServingsPrep: 20 min. Cook: 6-1/2 hours

Ingredients

  • 3 cups shredded cooked turkey
  • 1 large sweet onion, chopped
  • 1 large potato, peeled and cubed
  • 2 large carrots, chopped
  • 2 celery ribs, chopped
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 carton (32 ounces) chicken broth
  • 1/3 cup cold water
  • 3 tablespoons cornstarch
  • 1/2 cup frozen corn, thawed
  • 1/2 cup frozen peas, thawed
  • 1 cup biscuit/baking mix
  • 1/3 cup 2% milk

Directions

  • In a 6-qt. slow cooker, combine the first 10 ingredients; stir in
  • broth. Cover and cook on low for 6-7 hours.
  • Remove bay leaves. In a small bowl, mix water and cornstarch until
  • smooth; stir into turkey mixture. Add corn and peas. Cover and cook
© Taste of Home 2013

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Momma’s Turkey Stew with Dumplings (continued)

Directions (continued)

  • on high until mixture reaches a simmer.
  • Meanwhile, in a small bowl, mix baking mix and milk just until
  • moistened. Drop by rounded tablespoonfuls on top of simmering
  • liquid. Reduce heat to low; cover and cook for 20-25 minutes or
  • until a toothpick inserted in a dumpling comes out clean. Yield: 6
  • servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013