Southwestern Turkey Stew with Cornmeal Dumplings

southwestern-turkey-stew

This simple stew captures the best of the Southwest – the seductive flavors of the chiles, combined with luscious chunks of turkey in a tomato-based broth.  Comforting cornmeal dumplings complete the theme.  Serve it as a one-dish meal – there really isn’t anything else you need, although you may want to add a tossed green salad.

Southwestern Turkey Stew with Cornmeal Dumplings
Serves 6
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Ingredients
  1. 1 tbsp olive oil 15 mL
  2. 2 onions, finely chopped
  3. 4 stalks celery, chopped
  4. 4 cloves garlic, minced
  5. 1 jalapeño pepper, seeded and minced
  6. 1 chipotle pepper in adobo sauce, minced (see Tip)
  7. 1 tbsp chili powder 15 mL
  8. 1⁄2 tsp cracked black peppercorns 2 mL
  9. 1 lb skinless boneless turkey breast, cut into 1⁄2-inch (1 cm) cubes 500 g
  10. 2 tbsp whole wheat flour 25 mL
  11. 1 can (14 oz/398 mL) no-salt-added diced tomatoes with juice
  12. 21⁄2 cups reduced-sodium chicken stock 625 mL
  13. 2 cups sliced green beans 500 mL
  14. Dumplings
  15. 3⁄4 cup stone-ground cornmeal 175 mL
  16. 1⁄2 cup whole wheat flour 125 mL
  17. 2 tsp baking powder 10 mL
  18. 1⁄2 tsp salt 2 mL
  19. 1 cup buttermilk 250 mL
  20. 1 tbsp olive oil 15 mL
Instructions
  1. 1. In a skillet, heat oil over medium heat for 30 seconds. Add onions and celery and cook, stirring, until celery softens, about 5 minutes. Add garlic, jalapeño and chipotle peppers, chili powder and peppercorns and cook, stirring, for 1 minute. Add turkey and cook, stirring, until surface whitens, about 2 minutes. Add flour and cook, stirring, for 1 minute. Add tomatoes with juice and stock and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until flavors meld, about 15 minutes. Stir in green beans.
  2. 2. Dumplings: In a bowl, combine cornmeal, flour, baking powder and salt. Make a well in the center. In a measuring cup, combine buttermilk and oil, mixing well. Pour into well and stir just until mixture is evenly moistened. Ensure stew is at a simmer and drop dough by heaping tablespoons (15 mL) onto simmering liquid. Cover tightly and steam until dumplings are puffed and tender, about 20 minutes.
Notes
  1. Tip
  2. Chipotle peppers are dried smoked jalapeño peppers. When reconstituted and cooked in adobo sauce, they carry a lot of heat, so if you’re heat averse, use only half of one.
Judith Finlayson http://judithfinlayson.com/
Posted in Poultry, Recipes.

marian

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