TURKEY STEW WITH CORNMEAL DUMPLINGS
500 ml (2 cups) | cooked turkey, cut in bite size pieces |
1.2 L (5 cups) | chicken broth |
5 ml (1 tsp.) | dried thyme |
3 ml (1/2 tsp.) | onion powder |
3 ml (1/2 tsp.) | salt |
| ground black pepper, to taste |
2 | carrots, diced |
1 | celery rib, sliced |
2 | potatoes, large dice |
1 | onion, small dice |
250 ml (1 cup) | frozen peas |
1 can | tomatoes, drained and diced |
45 ml (3 tbsp.) | flour |
60 ml (1/4 cup) | cold water |
Dumplings:
250 ml (1 cup) | flour |
180 ml (3/4 cup) | cornmeal |
5 ml (1 tsp.) | salt |
8 ml | baking powder |
60 ml (1/4 cup) | butter, cold |
180 ml (3/4 cup) | milk |
Add broth to Rice/Cooking Bowl and switch the Rice Cooker to ‘Cook’. Bring broth to a boil and add carrots, potato, onion, celery, thyme, onion powder and salt. Cook for 10 – 15 minutes or until vegetables are tender. Add the turkey, peas and tomatoes. Switch the rice cooker to the ‘Warm’ cycle, close cover and heat for 10 – 15 minutes.
Prepare dumplings by combining flour, cornmeal, baking powder and salt. Cut in butter with a pastry cutter or pulse in a food processor. Add milk to make a thick batter. If the mixture is too dry, add 15 – 30 ml (1 – 2 tbsp. milk) half at a time.
Combine 45 ml (3 tbsp.) flour and 60 ml (4 tbsp.) water in a small bowl and mix thoroughly. Add to stew and stir well. Use a tablespoon and drop dumplings onto stew. ‘Cook’ for 10 minutes then switch the Rice Cooker to ‘Warm’ and
let simmer for 10 minutes longer until dumplings are cooked through.
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