Turkey Left-overs

We recently celebrated with the family this wonderful harvest time. It just my favorite time of year to bring out all the comfort foods. On the menu was a turkey along with items I knew everyone would like. We had green-bean casserole for Marjorie, cabbage for Jan, squash for Mom, olives for Jean and I added a small little ham for Bill. To round out the meal, I added smashed potatoes with gravy and dressing. For desert there was apple crisp.

And with a big meal, you have lots of left-overs. One of the recipes I love to make with left-over turkey is Turkey Stew with Dumplings. It's great for an easy meal - ready in about 1 hour.

Turkey Stew with Dumplings

2-3 cups left over Turkey taken off the bone (fully cooked)
2 carrots - sliced
2 stalks celery - chopped
1 onion - chopped
2 cups chicken broth
1 cup white wine
2 Tablespoon butter
2 teaspoon poultry seasoning
1 teaspoon sage
salt and pepper to taste
2 Tablespoon corn starch
1/4 cup water

Melt butter in dutch oven, add veggies and cook until tender. Add 1 cup white wine. Stir, scrapping bottom of pan. Add Turkey. Add chicken broth and enough water to cover turkey and vegetables (1/2 to 1 cup). Add seasonings. Taste stew, adjust seasoning accordingly. Bring stew to a slow boil. Mix corn starch with water in a separate glass or small bowl. Slowly add corn starch mixture to stew to thicken it.

Dumplings:
2 cups Bisquick
2/3 cup Milk
1 Tablespoon dried parsley

In a separate bowl, mix together dumpling ingredients. This will be a soft batter. Drop by spoon full into boiling stew. The dumpling will sink, then rise to the top. Once all the dumplings have been added, lower heat, cover and cook stew for 10 minutes, then uncover for 10 minutes. I like to shake a little paprika over the dumplings after they rise to add a little more flavor.

Once the dumplings are set - they should spring back to a light touch - your stew is ready to enjoy.