Turkey and Dumplings

• servings: 4 servings
• active time: 25 minutes
• total time: 1 hour 10 minutes

Ingredients

-soup

3-4 cups cooked turkey (chopped)

4 celery stalks (chopped)

2 tbsp parsley

1 1/2 tsp kosher salt

1 tsp black pepper

1/2 tsp thyme

1/2 tsp dried sage

4 carrots (peeled and chopped)

1/2 tsp onion powder

1/8 tsp garlic powder

2 tbsp olive oil

5 cups chicken stock (or turkey gravy if available, diluted with water to make 5 cups)

1/2 cup water

1 1/2 tsp dill

1 tbsp cornstarch + 2 tbsp water (to make a slurry)

-dumplings

2 cups 1.1 gluten-free flour

1 1/2 tbsp baking powder

1/2 tsp kosher salt

1 tbsp parsley

3 tbsp melted butter

1 tsp dill

1 1/4 cups milk

Directions

Instructions for Turkey:

In a large stockpot over medium heat, combine all the turkey ingredients except the cornstarch slurry.

Cook for 20-25 minutes or until the carrots are fork-tender.

Stir in the cornstarch slurry to thicken the mixture.

Instructions for Dumplings:

In a bowl, combine the gluten-free flour, baking powder, dill, salt, and parsley.

In a separate mixing bowl, mix all the liquid ingredients.

Pour the wet ingredients (including the butter) into the dry ingredients and stir until just combined.

After mixing the dumpling batter, allow it to sit for 5 minutes before adding it to the pot. This helps the dumplings achieve the right consistency.

Use a 2-3 tbsp ice cream scoop for the dumplings to ensure the right size.Larger dumplings may become dense, and anything smaller than 2 tbsp could break apart.

Place the dumplings as a single layer on top of the stew or filling.

Avoid covering the dish while the dumplings are cooking to prevent excess moisture, which can cause them to break apart.

Wait for 15 minutes before flipping the dumplings and add spoonful’s of sauce on top to help them cook. This gives them enough time to cook thoroughly.Once flipped, let them cook for an additional 5 minutes for perfectly cooked dumplings.

Enjoy

Nutrition

• Serving Size: 1 cup