main course | turkey

Braised Turkey and Dumplings

Prep Time: 15 minutes Cooking Time: 30 minutes 4-6 servings

Products Included In Recipe


1 Granny's Boneless, Skinless Turkey Breast
1/2 tsp | 2.5 ml sea salt
2 tbsp | 30 ml olive oil
2 tbsp | 30 ml unsalted butter
1 cup | 250 ml onion, finely chopped
1 1/2 cups | 375 ml carrot, diced
1 cup | 250 ml celery, chopped
1/2 cup | 125 ml white wine
1/4 cup | 65 ml all-purpose flour
1/2 cup | 125 ml water
2 1/2 cups | 625 ml homemade or low sodium chicken or turkey stock
2 tbsp | 30 ml fresh thyme, chopped
1/2 cup | 125 ml heavy cream


1 1/4 cups | 315 ml flour
1 tbsp | 15 ml baking powder
1/2 tsp | 2.5 ml sea salt
1 tbsp | 15 ml olive oil
1 egg
1/3 cup | 85 ml milk
1 tbsp | 15 ml fresh flat leaf parsley, chopped


In large a Dutch oven, heat oil over medium-high heat.
Chop turkey into 1" cubes then add to Dutch oven. Seasoned with salt, and brown 5 to 6 minutes. Transfer to a medium bowl. Set aside.
In the same skillet, melt butter. Add onion, carrot and celery. Continue to stir and cook until softened, about 3 to 4 minutes. Pour in wine. Cook, scraping up brown bits from the bottom of the pan with a wooden spoon, for 1 minute.
In a small bowl, whisk together flour and water, add to skillet. Cook for 2 minutes. Increase heat to medium-high. Pour in chicken stock, 1 cup at a time, whisking constantly to avoid lumps. Cook, stirring, until boiling and slightly thickened, about 5 minutes. Reduce heat to low. Add chopped thyme and cream.
Meanwhile, sift together flour, baking powder and salt into a medium bowl. Beat together oil, egg, milk and parsley. Stir into flour mixture just until moistened. Set aside.
Return turkey to skillet and bring to boil, lower to simmer. With two spoons, drop batter onto Turkey stew. Cover and simmer on the stovetop for 10 to 12 minutes or until dumplings are cooked through.

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