Turkey and Dumplings
Turkey and Dumplings
(16)
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| Yield: | 8 generous servings |
Ingredients
Dumplings
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) butter
- 1/4 cup chopped fresh herbs (chives, parsley), or 2 tablespoons dried (optional)
- 3/4 cup buttermilk
- 1 large egg
Pot Pie Filling
- 1/4 cup (1/2 stick) butter
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 3 cups turkey stock, or a combination of stock and leftover gravy
- 1 teaspoon dry thyme
- 1 bay leaf
- salt and pepper to taste
- 1/4 teaspoon Worcestershire sauce
- 4 cups diced cooked turkey or chicken
- 2 1/2 cups frozen mixed vegetables
Directions
1. For the dumplings: Whisk together the flour, baking soda, baking powder, and salt. Cut in the butter until the mixture resembles coarse bread crumbs. Stir in the herbs, if using. Cover and refrigerate this mixture while you're making the pot pie filling.
2. For the pot pie filling: Melt the butter in a 3-quart saucepan over medium heat. Whisk in the flour and cook for 1 minute.
3. Add the stock 1/2 cup at a time, whisking it into the roux to prevent lumps. When all the stock and/or gravy is added, season with the thyme, bay leaf, salt, pepper and Worcestershire sauce. Simmer the sauce for 15 minutes, then stir in the meat and vegetables.
4. Return the filling to a simmer, and transfer to a 4-quart baking dish with a lid. Preheat the oven to 350°F.
5. To assemble: Once the hot filling is in the dish, whisk the buttermilk and egg together, and add, all at once, to the dry mixture.
6. Stir together until evenly moistened.
7. Scoop the batter on top of the simmering liquid, leaving space between the dumplings (they'll almost double as the cook). Put the lid on top, and bake at 350°F for 25 to 30 minutes.
Reviews
- 03/09/2012
- Even though there's only two of us these days, this is a great recipe that can be reheated without any qualms. I made it with chicken instead of turkey, and threw in some celery and diced red pepper as well. It's just delicious, with the thyme really making the dumplings pop with flavor. YUM! Great winter comfort food.
- 02/06/2012
- Absolute perfection! The sauce is delicious and the dumplings are heavenly. I used 4 cups of stock because we like it a little soupier. I used fresh thyme, added a pinch of poultry seasoning, one minced garlic clove, and a tiny splash of dry sherry. My husband, and children (8 and 5 years old) loved it! Please don't ever feel like using a baking mix because it's "easier". It's just as easy to pulse the dry ingredients and butter in the food processor, and much more economical. The result is a pillowy, light, melt-in-your mouth dumpling.
- 11/27/2011
- Really good! One could easily get by with less meat and more vegetables. Next time, I plan to add at least 4 cups broth instead of three to have more sauce, but maybe I simmered mine down too much. The dumplings were great!
- 01/31/2011
- My husband is from Austria and the only dumplings he's ever had are the Austrian type of dumplings -- bread, potato, etc. so I wasn't sure if he would like this or not. I didn't have to worry because he loved it! I had made a turkey a couple of days before so I had lots of gravy leftover so I used part gravy and part stock and it came out really, really good. I will definitely be making this again.
- 12/18/2010
- My family loved this recipe. I used my pressure cooker to cook a small turkey breast and drumettes with celery, onion, carrots, thyme, parsley, and chicken broth. In 20 minutes I had both the turkey broth I needed for the recipe and moist turkey meat. Even though this step was pretty quick I'd still recommend making the turkey in advance. The one change I made to the filling was to thicken it with a roux made with a little fat skimmed off the broth. Next time I want to try thickening with cornstarch. The dumplings contain a stick of butter so I feel compelled to cut the fat if we're going to eat this more than once a year. I made my dumplings with lowfat plain yogurt rather than buttermilk. I'd only made dumplings before using a national brand baking mix and these made with KAF were far superior. Light and fluffy.
- 12/02/2010
- Made this tonight for dinner and it came out great. I sauteed some pearl onions, added carrots, and cut green beans for the veggies. I didn't add herbs to the dumplings (was afraid the kids wouldn't like it). I did have to add a little bit more butter to the dumplings to get the coarse crumb texture (probably the dry weather), but they did come out light and fluffy. Overall, husband was happy and the kids ate it. Thanks so much !!!
- 03/25/2010
- I enjoyed this recipe and found it made great leftovers for lunch at work.
- 11/10/2009
- I have never made Dumplings before, mainly because of the fear that they would taste doughy or gummy. I tried this recipe and I was pleased with the tasty, delish, light and fluffy results. This is my favorite, and I passed along to my neighbor. Many thanks for this incredible recipe.
- 10/21/2009
- I tried this recipe. I have never made dumplings before. These dumplings were incredible. I used chicken instead of turkey it was DELISH.
- 05/28/2009
- This is a great quick recipe! This was my first time to make dumplings.(I usually cheat with can biscuits. ) I won't be using can biscuits anymore. These turned out just like you said light & fluffy. The grandchildren loved them & even ate the veggies! I used cubed chicken that I seasoned with salt, pepper, garlic powder, & dried Italian herbs. Brown chicken in very small amount of olive oil. Sauted in small amount of olive oil 1 small onion, about half a bell pepper, 3 stalks of celery added this with the chicken. Also I did not have buttermilk so I used the 1/2 c sour cream & 1/4 c milk ( I used half & half). Thanks for a GREAT recipe!
