Mexican Turkey and Dumplings
1 tablespoon olive oil
1 onion (8 oz.) peeled and diced
1 green bell pepper, rinsed, stemmed, seeded and diced
1 clove garlic, peeled and minced
4 cups turkey, cooked and shredded
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, melted
3/4 cup milk
Meanwhile, in a bowl, mix flour, cornmeal, baking powder and salt. In a small bowl, whisk melted butter into milk, stir into flour mixture until blended. Drop batter by tablespoon portions into simmering turkey mixture, cover and simmer gently until dumplings are cooked all the way through (cut to test), about 10 to 12 minutes.
Shredded leftover turkey or chicken can be used in this recipe.
You can also use 3 pounds skinned chicken thighs. Cook thighs with the broth and tomato mixture until chicken is no longer pink at the bone (cut to test), about 40 minutes.
4 to 6 servings.
Thursday, December 10, 2009 - 4:29pm