Turkey Stew with Dumplings - A Tradition in Thanksgiving Leftovers
- For the Stew:
- 1-1/2 pounds turkey, cubed or shredded into 1-inch pieces
- 1 cup carrots
- 1 cup peas
- 1 cup corn
- 1 cup green beans
- 1 can reduced salt Turkey Broth (to thin out gravy)
- 2 cups leftover turkey gravy
- 1 small onion, diced
- 2 tbsp butter
- 2 celery stalks, sliced thin
- 1/4 teaspoon dried rosemary, crushed
- 1 tsp rubbed sage, more or less to taste
- 1/2 tsp thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- For the Dumplings:
- 1 cup flour
- 1 tablespoon baking powder
- 1/4 teaspoons salt
- 1/2 cup milk or water
- In a Dutch oven, melt margarine and cook onions until translucent, about 2 minutes.
- Next add turkey, carrots, peas, corn, green beans, gravy, broth, celery, rosemary, thyme and sage. Heat to a boil.
- Add the salt & pepper, to taste.
- In a small bowl, combine flour, baking powder, salt and milk. Drop dumpling batter in six heaping mounds onto the stew.
- Cover and simmer for 15 minutes or until the dumplings float and are cooked through.