Recipe Background
It's such a comforting dish, you'll feel like you're wrapped in your favorite blanket with every sip! Cozy Turkey Dumpling Stew is a succulent and savory turkey stew made with rich and deeply flavorful beef consommé and ultra-tender vegetables! Oh, and dumplings, of course. Who can say no to dumplings? Cozy Turkey Dumpling Stew is just what you need to warm up this winter!
It's such a comforting dish, you'll feel like you're wrapped in your favorite blanket with every sip! Cozy Turkey Dumpling Stew is a succulent and savory turkey stew made with rich and deeply flavorful beef consommé and ultra-tender vegetables! Oh, and dumplings, of course. Who can say no to dumplings? Cozy Turkey Dumpling Stew is just what you need to warm up this winter!
Ingredients
For the soup:
- 1/2 cup butter cubed
- 8 medium carrots cut into 1-inch chunks
- 4 ribs celery cut into 1-inch chunks
- 1 cup onions chopped
- 2 (10.5-ounce) cans condensed beef consommé
- 4 2/3 cups water divided
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 3 cups turkey cooked and cubed
- 2 cups frozen cut green beans
- 1/2 cup all-purpose flour
- 2 teaspoons Worcestershire sauce
For the dumplings:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons parsley minced, plus more, to taste, for garnish
- 1/8 teaspoon poultry seasoning
- 3/4 cup 2% milk
- 1 large egg
Directions
- In a Dutch oven over medium heat, melt the butter.
- Add the carrots, the celery, and the onions and cook, while stirring, until they become golden, about 10 minutes.
- Add the beef consommé, 4 cups of the water, 2 teaspoons of the salt, and the black pepper to the vegetable mixture and stir to combine.
- Bring the soup mixture to a boil.
- Reduce the heat to low and cover the Dutch oven.
- Cook the soup mixture until the vegetables are tender, about 15 minutes.
- Add the turkey and the green beans to the soup mixture and cook for 5 minutes.
- In a small bowl, add 1/2 cup of the flour, the Worcestershire sauce, and the remaining water and stir to combine until smooth.
- Add the Worcestershire sauce mixture to the soup mixture and stir to combine.
- Bring the soup mixture to a boil.
- Reduce the heat and cover the Dutch oven.
- Simmer the soup mixture until thickened, about 5 minutes.
- In a large bowl, add the remaining flour, the baking powder, and the remaining salt and whisk to combine.
- Add 2 tablespoons of the parsley and the poultry seasoning to the flour mixture and stir to combine.
- In a small bowl, add the milk and the egg and whisk to combine.
- Add the egg mixture to the flour mixture and stir until just combined into a batter.
- Add the batter, by the tablespoonful, to the soup mixture and immediately cover the Dutch oven.
- Simmer until a toothpick inserted into a dumpling comes out clean, about 20 minutes.
- Serve garnished with the extra parsley.
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