Turkey Stew with Dumplings
8 medium carrots, cut into 1-inch chunks
4 celery ribs, cut into 1-inch chunks
1 cup chopped onion
1/2 cup butter or margarine
2 (10.5 ounce) cans condensed beef consomme
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
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
In a Dutch oven, saute carrots, celery and onion in
butter for 10 minutes. Add 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 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. 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 serving
Recipes
http://www.lilaguide.com/Groups/recipes
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