Creamy Rosemary Turkey And Vegetable Potpie With Herbed Dumplings Recipe
Ingredients
| Unsalted butter | 2 Tablespoon (For the stew turkey mixture) | |
| Onion | 1 , minced (For the stew turkey mixture) | |
| 4 carrots, cut into 2-inch julienne strips | ||
| 2 ribs of celery, cut into 2-inch julienne strips | ||
| Dry white wine | 1/3 Cup (16 tbs) (For the stew turkey mixture) | |
| All purpose flour | 2 Tablespoon (For the stew turkey mixture) | |
| Chicken broth | 3 Cup (16 tbs) (For the stew turkey mixture) | |
| Heavy cream | 3/4 Cup (16 tbs) (For the stew turkey mixture) | |
| Egg yolks | 2 Large (For the stew turkey mixture) | |
| 4 cups bite-size pieces cooked turkey | ||
| 3/4 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried, crumbled | ||
| All purpose flour | 1 Cup (16 tbs) (For the dumpling batter) | |
| 1 1/2 teaspoons double-acting baking powder | ||
| Salt | 1/2 Teaspoon (For the dumpling batter) | |
| Dried rosemary | 1/2 Teaspoon, crumbled (For the dumpling batter) | |
| 1 tablespoon minced fresh parsley leaves | ||
| Milk | 1/2 Cup (16 tbs) (For the dumpling batter) | |
Directions
Make the turkey mixture: In a kettle melt the butter over moderately low heat and in it cook the onion, the carrots, and the celery, stirring occasionally, until the vegetables are softened.
Add the wine and cook the mixture for 3 minutes.
Add the flour and cook the roux, stirring, for 3 minutes.
Add the broth in a stream and bring the sauce to a boil, whisking.
In a bowl whisk together the cream and the yolks, whisk about 1/2 cup of the sauce into the bowl to temper the cream mixture, and add the cream mixture, in a stream, to the sauce.
Cook the mixture over moderately low heat, whisking, until it is thickened (do not let it boil) and stir in the turkey, the rosemary, and salt and pepper to taste.
Make the dumpling batter: In a bowl whisk together the flour, the baking powder, the salt, the rosemary, the parsley, and pepper to taste, add the milk, and stir the batter until it is just combined.
Drop the batter by spoonfuls into 6 or 8 mounds onto the simmering turkey mixture (do not let the liquid boil), simmer the dumplings, uncovered, for 10 minutes, and simmer them, covered, for 10 minutes more.
Add the wine and cook the mixture for 3 minutes.
Add the flour and cook the roux, stirring, for 3 minutes.
Add the broth in a stream and bring the sauce to a boil, whisking.
In a bowl whisk together the cream and the yolks, whisk about 1/2 cup of the sauce into the bowl to temper the cream mixture, and add the cream mixture, in a stream, to the sauce.
Cook the mixture over moderately low heat, whisking, until it is thickened (do not let it boil) and stir in the turkey, the rosemary, and salt and pepper to taste.
Make the dumpling batter: In a bowl whisk together the flour, the baking powder, the salt, the rosemary, the parsley, and pepper to taste, add the milk, and stir the batter until it is just combined.
Drop the batter by spoonfuls into 6 or 8 mounds onto the simmering turkey mixture (do not let the liquid boil), simmer the dumplings, uncovered, for 10 minutes, and simmer them, covered, for 10 minutes more.
Chef
