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Turkey Pot Pie with Rosemary Dumplings

List of Ingredients




Turkey :
2 tbsp unsalted butter
1 onion minced
4 carrots, cut in 2" julienne strips
2 ribs celery, cut in 2" julienne strips
1/3 cup dry white wine
2 tbsp flour
3 cups chicken broth
3/4 cup heavy cream
2 large egg yolks
4 cups bite-sized pieces cooked turkey
3/4 tsp finely chopped fresh rosemary or, 1/2 tsp crumbled dried rosemary

Dumpling Batter Ingredients:
1 cup all-purpose flour
1 1/2 tsp flour
1/2 tsp salt
1/2 dried rosemary
1 tbsp minced fresh parsley leaves
1/2 cup milk





Recipe



Turkey Mixture: In a saucepan, melt butter over low heat. In butter, cook onion,
carrots and celery, stirring occasionally, until the vegetables are softened. Add wine
and cook mixture for 3 minutes. Add flour and cook the roux, stirring for 3 minutes.
Add the broth in a stream and bring the sauce to a boil, whisking. In a bowl, whisk
together the cream and yolks; whisk about ½ cup of the sauce into the bowl and add
cream mixture to sauce. Cook mixture over low heat, whisking until it is thickened (do
not boil) and stir in turkey, rosemary, salt and pepper to taste.

Dumpling Batter: In a bowl, whisk together flour, baking powder, salt, rosemary,
parsley and pepper to taste; add milk and stir in batter. Drop the batter by spoonfuls
into 6 or 8 mounds (do not let the liquid boil), simmer dumplings, uncovered for 10
minutes and simmer them, covered for 10 minutes more. Drop batter by spoonfuls on
turkey mixture (do not let liquid boil), simmer dumplings, uncovered for 10 minutes
and simmer them, covered, for 10 minutes more. Serves 6 to 8. Combine ingredients
except for ketchup in a bread loaf pan. Bake at 400F for 20 minutes. Spread ketchup
on top, then bake for another 20 minutes. Before serving, drain all fat.


Note you can also use old fashioned dumplings