Recipe Details

Turkey (Or Chicken) and Dumplings

Number of Servings: 4

Serving Size: Generous 1 cup turkey and vegetables, 2 dumplings

This is a very satisfying home-style recipe that starts on the stovetop and finishes in the oven. If you don’t have a deep-sided skillet that will go from burner to oven, transfer the turkey-vegetable mixture to a large baking dish just before topping with the dumplings.

Name: Amount:
canola oil 2 tsp
medium carrots, peeled and chopped 3
medium celery stalks, coarsely diced 3
or 6 green onions, including tender tops, very coarsely chopped 5
fat-free reduced-sodium chicken broth, divided 2.50 cups
diced cauliflower florets 1 cup
dried marjoram leaves 1 tsp
bay leaves 2
salt (optional) 0.25 tsp
to 1/4 tsp black pepper, to taste 0.13
cornstarch 2.50 Tbsp
very coarsely diced roasted turkey (or chicken) white meat 2.50 cups
DUMPLINGS
all-purpose white flour 1 cup
salt 0.25 tsp
Scant tsp baking soda 0.50
olive oil 2 Tbsp
nonfat milk combined with 1 tsp lemon juice 0.67 cup
1:

Preheat the oven to 425 degrees. In a 12-in, deep-sided stove-top and oven-proof casserole (or a 12-in deep-sided skillet with an oven-proof handle), combine the oil, carrots, celery, and green onions over medium-high heat.

2:

Cook, stirring, until the vegetables are lightly browned, about 5 minutes.

3:

Stir in 2 cups broth, the cauliflower, marjoram, bay leaves, salt, and pepper. Bring to a boil; then adjust the heat so the mixture simmers for 5 minutes. Remove the bay leaves and discard. Taste and add more salt, if desired.

4:

In a small bowl or cup, combine the remaining 1/2 cup broth with the cornstarch, stirring until well blended. Stir the cornstarch-broth mixture and the turkey meat into the vegetable mixture until thoroughly incorporated. Heat until hot; remove from the burner.

5:

Ready the dumpling mixture: In a small, deep bowl, thoroughly stir together the flour, salt, and baking soda. Stir in the oil, then stir in about 1/2 cup of the milk-lemon juice mixture. Add enough more of the milk-lemon juice mixture to yield a soft, moist dough; for tender dumplings stir only enough to mix together the ingredients.

6:

Using large spoons, drop the dough into 8 equal-size dumpling mounds, spacing them evenly over the turkey mixture. Transfer to the oven. Bake, uncovered, in the upper third of the oven for 15 to 20 minutes, or until the dumplings are puffy and browned and a toothpick inserted in a center dumpling comes out clean.

Nutritional Information (per serving)
Calories 415
Calories from Fat 99
Total Fat 11g
Saturated Fat 1g
Cholesterol 79mg
Sodium 751mg
Potassium n/a
Carbohydrates 42g
Dietary Fiber 6g
Sugars 8g
Protein 36g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Vegetable 2 Starch 4 Lean Meat