Try this Turkey Stew with Dumplings recipe, or contribute your own.
- Carbohydrate 45.0412259954642 g
- Cholesterol 79.6426 mg
- Fat 15.6573183749417 g
- Fiber 4.77012814417824 g
- Protein 32.559064686886 g
- Saturated Fat 4.84841527499079 g
- Serving Size 1 1 Serving (432g)
- Sodium 1763.35663749988 mg
- Sugar 40.271097851286 g
- Trans Fat 2.30612528123068 g
- Calories 457 calories
Step-by-step
- Saute bacon in Dutch oven until partially crisp.
- Cut turkey into 1 inch chunks and add with onion.
- Saute until meat is no longer pink.
- Add carrots, celery, 1 and 3/4 cup water, broth, rosemary and bay leaf.
- Bring to boil, reduce heat, cover and simmer for 20 minutes.
- Mix flour with 1/4 c. water and stir into stew mixture.
- Bring to boil, stirring constantly.
- Remove bay leaf.
- Salt and pepper to taste.
- Mix Bisquick and milk and drop by rounded tablespoons onto stew.
- Cook uncovered for 10 minutes.
- Cover and cook 10 minutes longer.
Substituting chicken breast for the turkey changes the poultry fat ratio slightly, but because lean white meat lacks internal marbling, it easily dries out during prolonged simmering unless protected by a rich aromatic base and rendered bacon fat. Render the bacon in a heavy Dutch oven over medium heat until the fat renders completely out and the solids are only partially crisp, providing the necessary exogenous lipids to coat the one-inch turkey chunks when they hit the pan. Controlling moisture evaporation requires strict adherence to lid management, specifically boiling the broth with carrots, celery, rosemary, and a single bay leaf for twenty minutes before introducing a flour-and-water slurry to gelatinize the starches.
Starch molecules swell when heated in liquid, meaning the flour mixture must be thoroughly whisked with cold water before entering the simmering pot to prevent lumps from forming in the hot broth. Dropping the biscuit mix and milk batter directly onto the surface creates steam pockets trapped beneath the dumplings during the final uncovered and covered cooking phases. Sequence these tasks carefully so the liquid maintains a gentle simmer rather than a violent boil, which would otherwise toughen the poultry proteins and break apart the delicate structure of the rising dumplings.
Reheating leftover portions requires adding a splash of chicken broth or water to compensate for the starch matrix continuing to absorb free liquid during cold storage. Maintaining the stew below a heavy simmer during the reheat prevents the lean turkey fibers from tightening further and releasing all remaining internal moisture into the sauce.
