Crockpot Turkey Dumpling Stew Recipe
Friday, November 23, 2012
What better way to use up that Thanksgiving Turkey on Black Friday when your all out shopping or may be working like me! Easy Crockpot style stick to your ribs down home cooking from the South of Florida, sure why not? When I come home after a 14 to 15 hour day this will surely satisfy the family and myself after a long day of work or play! This is one everyone enjoys, a little less Italian but a great way to still enjoy leftovers with a new prospective.
3 cups cooked chunks of Turkey meat
2 cloves of minced garlic
2 large potatoes cut into cubes
2 carrots sliced
2 celery hearts chopped into pieces
1 teaspoon Italian seasoning
salt and pepper to taste
1 tablespoon Worcestershire sauce
32 ounce can of Chicken broth or homemade
Add at the end:
3 tablespoon Wondra flour or use cornstarch
1/3 cup white wine
1/2 cup corn
1/2 cup peas (frozen)
2 fresh basil leaves
1 or 2 cups if doubling of Biscuit mix of choice
1 or 2 tablespoon butter melted if doubling recipe
1/3 cup whole milk or double for more dumplings
In a 5 to 7 quart crockpot, add the chicken, vegetables except corn and peas, seasonings, sauce and add broth last. Cook for 6 to 7 hours on low. Add the fresh basil 30 minutes before done. Add the corn, peas. Mix wine and flour in a bowl. Put crockpot on high. Stir the wine/flour mixture into the simmering pot. Mix the milk, melted butter and 1 cup of biscuit mix in a bowl. You can double that recipe if you love dumplings. Drop the dumplings in the crockpot when it starts to simmer. Cook around 30 minutes more or until dumplings are done in the center using a toothpick that comes out clean. This can easily be done on the stove top as well. Just use the same ingredients and simmer for around 2 hours on medium high heat. Proceed the same way.
Posted by claudia lamascolo at 12:00:00 AM
Hi I'm Claudia, I blog about my family recipes some over 100 years old and Italian American foods. I am an author of a cookbook dedicated to my mom.