For the Media
National Cornbread Cook-Off 2003
3rd Place Winner
Norita Solt
Bettendorf, Iowa
Quick and Creamy Turkey Ragout with Pimento Cornbread Dumplings
Norita created a delicious stew made with turkey, celery and mushrooms seasoned with herbs and topped with dumplings made easy with a cornbread mix.
Ragout
2 tablespoons butter or margarine
1 cup chopped onion
1/2 cup diced celery
10-14 oz. uncooked turkey breast tender, cut into bite-sized pieces
1 cup sliced mushrooms
1 teaspoon rubbed sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme leaves
1 1/2 cups water
1 to 3 teaspoons chicken bouillon granules or chicken soup base
1 (10 3/4 oz) can condensed cream of chicken soup
1 1/2 cups milk
Dumplings
1 (6 oz.) pkg. Martha White® Buttermilk Cornbread Mix
1 teaspoon onion powder
1/3 cup milk
1 (2 oz.) jar chopped pimentos, undrained
1 tablespoon chopped parsley
In 3-quart cast iron chicken fryer, melt butter over medium high heat. Cook and stir onion, celery and turkey in butter until vegetables are tender and turkey has changed color. Stir in mushrooms, spices, water and soup base. Cover; reduce heat to low and simmer 15 minutes. Stir in soup and milk; return to a slow boil.
Meanwhile, in medium bowl, combine all dumpling ingredients; mix well. Drop by tablespoonfuls into simmering turkey mixture. Cover and simmer over medium low heat for 5 to 6 minutes or until dumplings are firm. 4 servings.
Note: To use cooked turkey, add 2 cups diced cooked turkey with soup and milk.