Monday, October 10, 2011

Turkey Dumpling Stew

One of my favorite soup dishes is made from leftover turkey.  We had it last night and I enjoyed every bite.
~ Christine from The Good, The Pure, And The Lovely

8 medium carrots, cut into 1/2 - inch chunks
4 celery ribs, cut into 1/2 - inch chunks
1 cup chopped onion
1/2 cup butter or margarine
2 1/2 cups beef broth (I made mine from beef soup base)
4 and 2/3 cups water, divided
2 tsp salt, or more to taste
1/4 tsp pepper, or more to taste
3 cups cubed turkey (mine was more shredded than cubed)
2 to 4 cups frozen cut green beans (depending on how much you like green beans)
1/2 cup all-purpose flour
2 tsp Worcestershire sauce (I was quite liberal with this)

1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1 egg

In large pot, saute carrots, celery and onion for 10 minutes.  Add beef broth, 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 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 flour, baking powder, and salt in a bowl.  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.

~ Adapted from Taste of Home

1 comment:

  1. Sounds like a great way to use up Thanksgiving leftovers to me!