Try this recipe with dark meat! Simply replace the turkey breast with two turkey thighs.
- In large a Dutch oven, heat oil over medium-high heat. Add turkey, seasoned with salt, and brown 5 to 6 minutes. Transfer to a medium bowl. Set aside.
In the same skillet, melt butter. Add onion, carrot and celery. Continue to stir and cook until softened, about 3 to 4 minutes. Pour in wine. Cook, scraping up brown bits from the bottom of the pan with a wooden spoon, for 1 minute.
- In a small bowl, whisk together flour and water, add to skillet. Cook for 2 minutes. Increase heat to medium-high. Pour in chicken stock, 1 cup at a time, whisking constantly to avoid lumps. Cook, stirring, until boiling and slightly thickened, about 5 minutes. Reduce heat to low. Add chopped thyme and cream.
- Meanwhile, sift together flour, baking powder and salt into a medium bowl. Beat together oil, egg, milk and parsley. Stir into flour mixture just until moistened. Set aside.
- Return turkey to skillet and bring to boil, lower to simmer. With two spoons, drop batter onto Turkey stew. Cover and simmer on the stovetop for 10 to 12 minutes or until dumplings are cooked through.
Excellent source of vitamin A and folate. Good source of vitamin K, thiamin, riboflavin, niacin and calcium.