Turkey stew with rosemary-garlic dumplings

6 Servings

Ingredients

Quantity Ingredient
1½ tablespoon Butter
2 cups Chopped, cooked turkey
⅜ cup Chopped onion
⅜ cup Chopped celery
1½ Cloves garlic, minced
3 tablespoons Flour 4 cups chicken broth
¾ teaspoon Sugar
1½ dash Pepper
2¼ teaspoon Fresh rosemary, chopped
1½ Bay leaves
3 tablespoons Parsley, chopped
1 cup Frozen peas
1½ cup Flour
2¼ teaspoon Baking powder
⅜ teaspoon Salt
2¼ teaspoon Butter, cold, cut in pieces
¾ Egg, beaten
1½ teaspoon Fresh rosemary, chopped
½ cup Skim milk

Directions

DUMPLINGS

Preheat oven to 425F.

Heat the butter in a dutch oven over medium heat and saute the onion, celery, and garlic for 5 minutes. Sprinkle with flour and mix well. Add the broth, sugar, pepper, rosemary, bay leaves, and parsley; bring to a boil, stirring constantly. Stir in turkey; heat for 10-25 min.

Meanwhile, prepare the dumplings. Sift the flour, baking powder, and salt together. Cut in the butter until well blended. Combine the egg, rosemary, and milk, and add all at once to the dry mixture; blend quickly with a fork, just enough to moisten.

Remove the bay leaves from stew. Bring to a boil on top of the stove. Shape dough with your hands into sixteen dumplings and drop onto boiling stew.

Return to the oven and cook, uncovered, for 10 minutes. Add the peas, [tuck them in under the dumplings as best you can,] cover, and cook 10 minutes longer.

NOTES : Serves 4-6. Tasty. Original was with enkele kip filets.

Recipe by: Adapted from The Herb Companion, Feb-Mar95,p66 Posted to EAT-L Digest 12 Jan 97, by Kaye Sykes <kaye_sykes@...> on Mon, 13 Jan 1997.

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