Turkey Stew with Dumplings Recipe

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
• 3/4 cup milk
• 1 egg

Directions

• In a Dutch oven, saute carrots, celery and onion in butter for 10 minutes. Add the 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 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.
• For dumplings, combine the 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 tablespoonfuls onto simmering stew. Cover and simmer for 10 minutes; uncover and simmer 10 minutes longer. Yield: 10-12 servings.

Turkey Stew with Dumplings published in Taste of Home October/November 1999, p39