For the Media
Use Leftover Turkey to Make Savory Stew with Cornmeal Dumplings
NASHVILLE, Tenn., - After all the wonderful rich holiday food, nothing is as satisfying as a steaming hot bowl of stew or soup. "Southern cooks are masters at creating good food with the ingredients that are available to them," observes Linda Carman, the Martha White® Southern baking expert. "And that includes using leftovers in new and creative ways like adding extra holiday turkey to this flavorful stew."
This savory stew is a punched up version of the classic Chicken and Dumplings. A little smoked sausage adds flavor to the stew that's complemented with easy-to-make cornmeal sage dumplings.
For more comforting winter dumpling and main dish recipes, visit www.marthawhite.com
Turkey and Smoked Sausage Stew With Cornmeal Sage Dumplings
Stew
2 tablespoons Crisco® oil
3 stalks celery, coarsely chopped
2 carrots, thinly sliced
1 medium onion, chopped
1 cup chopped smoked sausage
6 cups chicken broth
1/2 teaspoon pepper
3 cup cubed cooked turkey or chicken
Dumplings
3/4 cup Martha White® Self-Rising Flour
1/4 cup Martha White® Self-Rising Cornmeal
3 tablespoons Crisco® shortening
1/2 teaspoon sage leaves
1/3 cup milk
Heat oil in Dutch oven or large saucepan over medium-high heat. Add celery, carrots onion and smoked sausage; cook and stir until vegetables are tender. Add broth and pepper. Bring to a boil. Reduce heat to medium low; cover and simmer 15 minutes. Stir in turkey; return to simmer.
Place flour and cornmeal in medium bowl. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Stir in sage. Add milk; stir just until dry ingredients are moistened.
Drop dough by teaspoonfuls on simmering stew. Cover; cook for 10 to 15 minutes or until dumplings are firm. 8 servings.
Hint: Dumpling dough will come off the spoon easier, if you dip the spoon into the hot broth, before forming dumplings.