turkey & dumplings

How To Make turkey & dumplings

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  1

  Mix the flour, baking powder, salt, milk, and oil, blending well, and turn out on to a floured surface. Knead four or five times. Roll out dough to 1/8-inch thick and cut into 1 x 1 1/2-inch dumplings.
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  2

  I like to freeze the dumplings by placing them on a freezer paper lined cookie sheet, without them touching. When completely frozen I put them into a zip lock bag until ready to use. It makes them so much easier to work with! Also you can keep them for several months in the freezer for later use!
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  3

  Meanwhile, heat olive oil in a pan. Saute turkey breast until turkey meat is cooked through.
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  4

  Remove turkey to plate, set aside, keep warm.
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  5

  In a large saucepan add the water. Boil until the bouillon cubes/soup base dissolve.
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  6

  Drop the dumplings and english peas into the boiling water. Cook done; about 10-15 minutes, Peas just need to be warmed through.
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  7

  Use a strainer to remove the dumplings and peas to a bowl and set aside. Reserve 1 cup or so of the cooking liquid.
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  8

  While the dumplings are cooking, you can start to prepare the sauce. Melt the butter in medium saucepan. Add salt and flour; stir until thick. Mix the sugar with the milk and add to flour mixture a little at a time, stirring constantly with a whisk until thick and smooth. Remove from heat.
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  9

  Pour in 1 cup of the reserved cooking liquid and stir gently into the sauce and dumplings. Return to low heat and simmer until blended. If the sauce seems too thick, gently stir in a little more cooking liquid. Add pepper to taste.
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  10

  Add the turkey, vegetables, and cooked dumplings to the sauce.
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  11

  Serve!
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