Have you ever had dumplings? The kind that cook slowly in a broth filled with chicken? There is something so comforting about them. So gentle and forgiving. They weren’t a weekly/monthly staple for me growing up – not like Caesar salad or Annie’s mac & cheese – but they made a regular appearance on our dinner table every few months or so. Carver has perfect timing for food. His nose never steers him wrong. When he started to smell dinner, he wandered in to the kitchen and I told him what was on the menu. He swore he had never had dumplings in a stew like that. I was in disbelief, I thought surely he had ordered it at some diner or that his mom had made it for him once. Either way, I was glad to have made them. One day when you are feeling blue, or just disheartened put this in the slow cooker while you are at work and by the time you walk in the door and smell the turkey and bay, you will feel reinvigorated.
First things first is to get all of your ingredients ready – season your turkey and chop your veggies.
Layer the turkey on top of the veggies and then cover with liquid.
Next whip up some dumplings.
Plop the dumplings into the warm bath and let everyone get to know each other.
Turkey & Dumplings
- 1 whole turkey breast, boneless and skinless
- 1 cup chopped carrots
- 1 cup diced onion
- 1 cup diced celery
- 2 teaspoons olive oil
- 1/2 teaspoon Italian herbs
- 1/4 teaspoon dried basil
- 1 dried bay leaf
- 2 cups water or chicken stock (I used a 50/50 mix, but it’s up to you)
- 1 1/4 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons cold unsalted butter, cubed
- 1/2 cup low-fat buttermilk
- Salt & Pepper to taste
- Season turkey breast with salt and pepper on both sides.
- Layer the vegetables in the slow cooker and season with salt, pepper and the olive oil. Stir to combine.
- Top the vegetables with the seasoned turkey breasts. Cover with your liquids (you will need enough liquid to just cover the turkey and veggies).
- In a medium bowl, whisk together the flour, salt, pepper and baking soda. Cut in the butter until the mix is a coarse meal and the butter pieces are the size of peas. Slowly add in the buttermilk and mix until just combined.
- Drop rounded tablespoons of the dumpling mix into the broth. Make sure they are nestled in the liquid among the vegetables and the turkey, that way they will share seasoning and get cooked evenly.
- Cook on high for 2 hours or on low for 6-8 hours.
- About 15 minutes before serving (or as soon as the turkey breasts are cooked through) shred the meat with two forks, or cube it with a knife. Return the meat to the stew and let the cut pieces absorb the juices.
This recipe yields 6 servings and makes fantastic leftovers. Also, you could throw the seasoned turkey and precut vegetables in a bag and freeze. The day you want to serve toss the turkey and veggies in the slow cooker and top with liquid. When you get home (or about an hour before serving make your dumplings and drop in the mix). If you start from frozen it will take the same amount of time on low, but 4 hours on high.