I love my slow cooker, especially during the holidays. My mother used to make this turkey stew every year with our Thanksgiving leftovers. The recipe is simple and really celebrates the natural flavors of good, simple ingredients. To this day, it is one of my favorite meals. — Stephanie Rabbitt-Schapp, Cincinnati, Ohio
- 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
- 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 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.
Originally published as Momma’s Turkey Stew with Dumplings in Taste of Home October/November 2012, p61
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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