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TURKEY STEW WITH DUMPLINGSThis comforting turkey stew with dumplings is another delicious American’s Southern food. If you have left over turkey or even chicken, this is perfect for it. If you don’t have any left over, you can still easily make this from scratch. I didn’t make the dumplings from scratch though. I kinda “cheated” a little, but it worked ;) If you have some dried lasagna sheets, then you just save yourself from steps of making dumplings.
The whole combination of flavor is really so good. Something very simple and clean but really very satisfying in many levels I can imagine. Here is my take on the stew and I think you will love this.


What you will need:
  • 2 medium onions, peeled and diced
  • Olive oil
  • 1 lb skinless turkey breast, cut into ½-inch slices
  • 2½ cups chicken broth
  • ½ cup small white or crimini mushrooms, thinly sliced
  • ⅓ cup heavy cream
  • A small bunch of fresh flat-leaf parsley
  • ½ lemon
  • ½ clove garlic, peeled
  • 6 dried lasagna sheets (these will be your dumplings)
  • Pinch of grated nutmeg

  1. Put a large pot on a medium high heat and add olive oil and the diced onions. Gently fry for about 10 minutes, but don’t let the onions color. Add in the sliced turkey breast and pour in the chicken broth to cover the turkey completely. It may look like lots of liquid, however, the lasagna sheets will soak up quite a bit of juice. Bring to a boil, then turn down the heat and simmer gently for 30 minutes with the lid on
  2. Meanwhile, bring another pot of water to a boil to cook your lasagna sheets. Cook according to the instruction in the box until al dente only ( About 10 minutes. Don’t over cook as this will still be cooked further in the stew). Once they are cooked, removed from the pot and let them cool down a little bit and cut into about ribbons about ¾-inch wide
  3. When turkey is ready, shred the meat apart with 2 forks, then add the mushrooms to the pot with the cream and stir. Have a taste and season to your liking with salt and pepper, then let it simmer on low heat
  4. Stir the dumplings into your stew. They will still suck up some moisture. Bring back to a boil, then turn down and simmer gently for 10 minutes. Once your dumplings are soft and cooked through, roughly chop the parsley and add them to the stew. Finely grate the lemon zest over and the ½ clove garlic. Stir, then check the seasoning one last time. Divide everything between bowls and serve right away with a fresh green salad if you have any and some bread too if you like


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