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Creamy Rosemary Turkey And Vegetable Potpie With Herbed Dumplings

For the stew turkey mixture
  Unsalted butter 2 Tablespoon
  Onion 1 , minced
  Carrots 4 , cut into 2-inch julienne strips
  Celery ribs 2 , cut into 2-inch julienne strips
  Dry white wine 1⁄3 Cup (5.33 tbs)
  All purpose flour 2 Tablespoon
  Chicken broth 3 Cup (48 tbs)
  Heavy cream 3⁄4 Cup (12 tbs)
  Egg yolks 2 Large
  Cooked turkey pieces 4 Cup (64 tbs) (Bite Size Pieces)
  Finely chopped fresh rosemary/1/2 teaspoon dried, crumbled 3⁄4 Teaspoon
  All purpose flour 1 Cup (16 tbs) (For The Dumpling Batter)
  Double-acting baking powder 1 1⁄2 Teaspoon (For The Dumpling Batter)
  Salt 1⁄2 Teaspoon (For The Dumpling Batter)
  Dried rosemary 1⁄2 Teaspoon, crumbled (For The Dumpling Batter)
  Minced fresh parsley 1 Tablespoon (For The Dumpling Batter)
  Milk 1⁄2 Cup (8 tbs) (For The Dumpling Batter)

Make the turkey mixture: In a kettle melt the butter over moderately low heat and in it cook the onion, the carrots, and the celery, stirring occasionally, until the vegetables are softened.
Add the wine and cook the mixture for 3 minutes.
Add the flour and cook the roux, stirring, for 3 minutes.
Add the broth in a stream and bring the sauce to a boil, whisking.
In a bowl whisk together the cream and the yolks, whisk about 1/2 cup of the sauce into the bowl to temper the cream mixture, and add the cream mixture, in a stream, to the sauce.
Cook the mixture over moderately low heat, whisking, until it is thickened (do not let it boil) and stir in the turkey, the rosemary, and salt and pepper to taste.
Make the dumpling batter: In a bowl whisk together the flour, the baking powder, the salt, the rosemary, the parsley, and pepper to taste, add the milk, and stir the batter until it is just combined.
Drop the batter by spoonfuls into 6 or 8 mounds onto the simmering turkey mixture (do not let the liquid boil), simmer the dumplings, uncovered, for 10 minutes, and simmer them, covered, for 10 minutes more.

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