• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
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  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
510 (Per serving-1/6th recipe)
Protein:
29 g
Fat:
26 g
Carbohydrates:
35 g
Sodium:
760 mg

Credit
Copyright © 2020 Exceldor Cooperative All Rights Reserved

Serves: 4-6
Prep Time: 15 mins
Cook Time: 30 mins
Excellent source of vitamin A and folate. Good source of vitamin K, thiamin, riboflavin, niacin and calcium.
  1. In large a Dutch oven, heat oil over medium-high heat. Add turkey and brown 5 to 6 minutes. Transfer to a medium bowl. Set aside.
  2. In the same skillet, melt butter. Add onion, carrot and celery. Continue to stir and cook until softened, about 3 to 4 minutes. Pour in wine. Cook, scraping up brown bits from the bottom of the pan with a wooden spoon, for 1 minute.
  3. In a small bowl, whisk together flour and water, add to skillet. Cook for 2 minutes. Increase heat to medium-high. Pour in chicken stock, 1 cup at a time, whisking constantly to avoid lumps. Cook, stirring, until boiling and slightly thickened, about 5 minutes. Reduce heat to low. Add chopped thyme and cream.
  4. Meanwhile, sift together flour, baking powder and salt into a medium bowl. Beat together oil, egg, milk and parsley. Stir into flour mixture just until moistened. Set aside.
  5. Return turkey to skillet and bring to boil, lower to simmer. With two spoons, drop batter onto Turkey stew. Cover and simmer on the stovetop for 10 to 12 minutes or until dumplings are cooked through.
   

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