Turkey and Herb Dumplings



1 lb onions, cut in qters

8 oz carrots, peeled and cut in chunks

6 oz celery stalks, including leaves & cut in chunks

1/2 Bunch fresh parsley

2 tsp dried thyme leaves

1 tsp dried rosemary

1 tsp black peppercorns

2 Large bay leaves

1-1/4 Gallons cold water

12 lbs TURKEY BREAST, skin removed

1/2 c dry white wine

2 tsp dried thyme leaves

1 tbsp poultry seasoning

1 tbsp dill weed

3 lbs Yukon Gold potatoes, peeled and cut into 3/4 cubes

1-1/2 lbs carrots, peeled and sliced

1-3/4 c flour

1-1/4 c whole milk

Salt and freshly ground pepper To Taste

3-1/2 c flour

1-1/2 tbsp baking powder

1/2 tsp salt

2 tbsp dried rosemary, crushed

2-1/4 oz unsalted butter, cold

1-3/4 c cold whole milk




Place onions, carrots, celery, parsley, thyme, rosemary, peppercorns, bay leaves and cold water in a stock pot. Bring to a boil, add turkey and bring to a quick boil, immediately reduce heat and simmer, removing foam as required.

Simmer for 1-2 hours or until turkey is cooked through. Remove turkey from broth and cool. When turkey is cool, remove bones, cut into cubes and reserve.

Strain broth and return it to the stock pot. Add wine, thyme, poultry seasoning and dill. Bring to a boil, lower heat and simmer for 10 minutes. Add potatoes and boil for 5 minutes. Add carrots and continue to boil until potatoes and carrots and tender (10 minutes).

Make a paste of flour and milk. Gradually whisk into the broth and vegetables and bring to a boil, stirring constantly. Cook until thickened.

Return turkey to stock pot. Adjust seasoning as required. Hold warm.


In a bowl, mix together flour, baking powder, salt and dried rosemary.

Cut in butter until small crumbs form. Stir in milk until batter is just combined.


Transfer hot turkey stew to an 18 X 24- inch baking pan. Drop dumpling batter, by rounded tablespoons, spacing 25 dumplings evenly over the hot turkey stew.

Bake, uncovered, in a preheated 425 degree F oven for 20 minutes or until dumplings are lightly browned. Serve immediately.


Nutrition Facts

430 Total Calories

60 Calories from Fat

7 g Total Fat

11 % Daily Total Fat

2 g Saturated Fat

13 % Daily Saturated Fat

135 g Cholesterol

45 % Daily Cholesterol

1138 mg Sodium

47 % Daily Sodium

34 g Total Carbohydrates

11 % Daily Total Carbohydrates

2 g Dietary Fiber

8 % Daily Dietary Fiber

3 g Sugars

52 g Protein

70 % Daily Protein

6 % Daily Vitamin C

10 % Daily Calcium

25 % Daily Iron