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
2016-10-26 15:14:59
Serves 6
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Ingredients
- 1 tbsp olive oil 15 mL
- 2 onions, finely chopped
- 4 stalks celery, chopped
- 4 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 chipotle pepper in adobo sauce, minced (see Tip)
- 1 tbsp chili powder 15 mL
- 1⁄2 tsp cracked black peppercorns 2 mL
- 1 lb skinless boneless turkey breast, cut into 1⁄2-inch (1 cm) cubes 500 g
- 2 tbsp whole wheat flour 25 mL
- 1 can (14 oz/398 mL) no-salt-added diced tomatoes with juice
- 21⁄2 cups reduced-sodium chicken stock 625 mL
- 2 cups sliced green beans 500 mL
- Dumplings
- 3⁄4 cup stone-ground cornmeal 175 mL
- 1⁄2 cup whole wheat flour 125 mL
- 2 tsp baking powder 10 mL
- 1⁄2 tsp salt 2 mL
- 1 cup buttermilk 250 mL
- 1 tbsp olive oil 15 mL
Instructions
- 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. 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
- Tip
- 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 https://judithfinlayson.com/
