dlyn

This is a rich, rustic stew with big fluffy drop dumplings on top. It’s satisfying and easy to make. I use turkey because it is easier and I love turkey but you can use chicken [6 or so thighs] if you prefer. The thighs of either bird are usually a good bargain and have lots of flavor. I know the recipe looks kind of long and maybe a bit intimidating if you don’t think you can cook very well, but it really is not difficult. You can also make it ahead, up until making the dumplings and then finish it up at another time, so you can do the stew on the weekend and then serve it later in the week.

2 medium turkey thighs
2 celery stalks, cut in a couple pieces
1 large carrot, scrubbed and cut in a few pieces
1 small onion, peeled and cut in quarters
1 large garlic clove,smashed
1 teaspoon salt, pepper to taste
about 3 quarts water
Put all of the above in a 5 quart pot, cover and bring to a boil – simmer for about 90 minutes or until the thighs are very tender. Remove thighs to a plate and allow to cool until you can handle them. Remove meat from bones and remove the fat and skin and chop meat into 1/2 to 1 inch pieces and set aside. Use a slotted spoon to remove the vegetables and discard them.

Bring broth back up to a simmer and add
1/2 cup white wine [optional]
1 medium onion cut in half the long way and then cut in thin slices
2 stalks celery, sliced thin
1 garlic clove, minced
2 teaspoons poultry seasoning
1/2 teaspoon thyme
1 tablespoon minced parsely
1 teaspoon onion powder
Cover and simmer about 20 minutes

Now you can add vegetables. What I use depends on what I have. You can just throw in a bag or two of mixed frozen vegetables, use leftover vegetables or fresh veg. I usually use mostly fresh – broccoli, cauliflower, carrots. I love peas in any kind of stew so I nearly always throw some frozen peas in and I added some mushooms that needed to be used up. How much and what veg is totally up to you. I like to have a LOT of vegetables, but make sure you leave enough room for the turkey to go back in there. You can probably figure on 5 to 6 cups of vegetables total. If using frozen, you can probably make sure you have 2 16 ounce bags on hand but you probably won’t use all of the second one. This is also not the dish for nouvelle-super-crunchy cooked veggies either. You want them nicely cooked. Not mushy, but definitely cooked through. When the veggies are cooked, add the turkey back in and bring back up to a simmer. Taste and adjust seasoning, adding more of whatever you think it needs, especially salt and pepper.

1/4 cup cornstarch
1/2 cup cold water

Mix the water and cornstarch together until completely smooth. Slowly drizzle into the stew, a couple tablespoons at a time, stirring constantly. Bring back to a full simmer after each addition, until well thickened. It should be just slightly thicker than regular gravy because it is going to thin down a bit while the dumplings cook. Remember though that you don’t know how thick it is going to be until it is back to a full simmer, so wait for that before you add more of the thickener. You may need to even make a bit more of the water and cornstarch to get it thick enough, but this is usually more than enough. Leave at a low simmer while you put the dumplings together.

Combine in mixing bowl:
2 cups all purpose flour [I used half while and half wheat]
3/4 teaspoon salt
5-6 grinds pepper [1/4 teaspoon]
4 teaspoons baking powder
1/2 teaspoon poultry seasoning

In 2 cup measure:
1 cup milk [low fat buttermilk is really good too]
2 eggs
3 tablespoons oil
Mix well with a fork and then mix into dry ingredients. You want it combined, but not smooth – mix just until incorporated. If it looks like it will be a bit dry, add a few more tablespoons milk – it is better for it to be a bit on the wet side than on the dry side.

Stir the stew well to make sure nothing is sticking to the bottom. Handling a bit carefully because they start to rise as soon as the ingredients are combined and you don’t want to squish them, scoop up small pieces of the dumpling dough and drop on top of the stew. This amount of dough will cover the top of a 5 quart stew pot or dutch oven – the dumplings will be touching with just little spaces between. Sprinkle the tops lightly with paprika if you like it. Lower heat to a slow simmer, cover and leave for about 20 minutes. Check for doneness with a toothpick and cook 5 more minutes if needed. Serve on plates with a rim or in shallow bowls.