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Name: Turkey Stew with Rosemary-Garlic Dumplings
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6
Cuisine: American
Ingredients: 1 1/2 ts Fresh rosemary, chopped; 3/8 ts Salt; 3/4 ts Sugar; 1 1/2 Bay Leaves; 1 1/2 c Flour; 1 1/2 Garlic minced; 3 tb Parsley, chopped; 3/4 Egg beaten; 3 -4 cups chicken broth; 3/8 c Onions chopped; 3/8 c Celery chopped; 2 1/4 ts Butter, cold, cut in pieces; 2 1/4 ts Fresh rosemary, chopped; 1 c Frozen peas; 2 1/4 ts Baking Powder; 1/2 c Skim milk; 2 c Chopped, cooked turkey; 1 1/2 tb Butter; 3 tb Flour; 1 1/2 ds Pepper

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INGREDIENTS

1 1/2 ts Fresh rosemary, chopped
3/8 ts Salt
3/4 ts Sugar
1 1/2 Bay Leaves
1 1/2 c Flour
1 1/2 Garlic ; minced
3 tb Parsley, chopped
DUMPLINGS
3/4 Egg ; beaten
3 -4 cups chicken broth
3/8 c Onions ; chopped
3/8 c Celery ; chopped
2 1/4 ts Butter, cold, cut in pieces
2 1/4 ts Fresh rosemary, chopped
1 c Frozen peas
2 1/4 ts Baking Powder
1/2 c Skim milk
2 c Chopped, cooked turkey
1 1/2 tb Butter
3 tb Flour
1 1/2 ds Pepper

INSTRUCTIONS

Preheat oven to 425F. Heat the butter in a dutch oven over medium heat and saute the onion, celery, and garlic for 5 minutes. Sprinkle with flour and mix well. Add the broth, sugar, pepper, rosemary, bay leaves, and parsley; bring to a boil, stirring constantly. Stir in turkey; heat for 10-25 min. Meanwhile, prepare the dumplings. Sift the flour, baking powder, and salt together. Cut in the butter until well blended. Combine the egg, rosemary, and milk, and add all at once to the dry mixture; blend quickly with a fork, just enough to moisten. Remove the bay leaves from stew. Bring to a boil on top of the stove. Shape dough with your hands into sixteen dumplings and drop onto boiling stew. Return to the oven and cook, uncovered, for 10 minutes. Add the peas, [tuck them in under the dumplings as best you can,] cover, and cook 10 minutes longer. NOTES : Serves 4-6. Tasty. Original was with enkele kip filets. Recipe by: Adapted from The Herb Companion, Feb-Mar95,p66 Posted to EAT-L Digest 12 Jan 97, by Kaye Sykes on Mon, 13 Jan 1997.

NOTES

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Turkey Stew with Rosemary-Garlic Dumplings

1 1/2 ts Fresh rosemary, chopped
3/8 ts Salt
3/4 ts Sugar
1 1/2 Bay Leaves
1 1/2 c Flour
1 1/2 Garlic minced
3 tb Parsley, chopped
 DUMPLINGS
3/4 Egg beaten
3 -4 cups chicken broth
3/8 c Onions chopped
3/8 c Celery chopped
2 1/4 ts Butter, cold, cut in pieces
2 1/4 ts Fresh rosemary, chopped
1 c Frozen peas
2 1/4 ts Baking Powder
1/2 c Skim milk
2 c Chopped, cooked turkey
1 1/2 tb Butter
3 tb Flour
1 1/2 ds Pepper

Preheat oven to 425F.    Heat the butter in a dutch oven over medium heat and saute the onion,  celery, and garlic for 5 minutes. Sprinkle with flour and mix well. Add the  broth, sugar, pepper, rosemary, bay leaves, and parsley; bring to a boil,  stirring constantly. Stir in turkey; heat for 10-25 min.    Meanwhile, prepare the dumplings. Sift the flour, baking powder, and salt  together. Cut in the butter until well blended. Combine the egg, rosemary,  and milk, and add all at once to the dry mixture; blend quickly with a  fork, just enough to moisten.    Remove the bay leaves from stew. Bring to a boil on top of the stove. Shape  dough with your hands into sixteen dumplings and drop onto boiling stew.  Return to the oven and cook, uncovered, for 10 minutes. Add the peas, [tuck  them in under the dumplings as best you can,] cover, and cook       10    minutes longer.  NOTES : Serves 4-6. Tasty. Original was with enkele kip filets.    Recipe by: Adapted from The Herb Companion, Feb-Mar95,p66    Posted to EAT-L Digest 12 Jan 97, by Kaye Sykes  <kaye_sykes@NL.COMPUWARE.COM> on Mon, 13 Jan 1997.

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Nutrition

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Serving Size: 1 Serving (134g)
Recipe Makes: 6 Servings

Calories: 236
Calories from Fat: 38 (16%)

Amt Per Serving		% DV

	Total Fat 4.2g	6 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.4g
Cholesterol 34.9mg		11 %
Sodium 215.2mg		7 %
Potassium 193.4mg		5 %
Total Carbohydrate 41.5g		12 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 38.8g
Protein 8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 236

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