Tuesday, November 24, 2009
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 can (15 oz.) chicken broth
1 can (10 oz.) Ro-tel diced tomatoes and green chilies
1 can (10 oz.) red enchilada sauce
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
Pour oil into a 5 to 6 quart pan over medium-high heat; when hot, add onions, bell pepper and garlic, stir often about 5 to 7 minutes.
Add broth, tomatoes, enchilada sauce and turkey to pan, bring to a boil. Reduce heat, cover and simmer, stirring occasionally, about 15 minutes.
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.
Ladle turkey, dumplings and sauce equally into a wide shallow bowls and serve immediately.
YIELDS: 4 to 6 servings.
NOTES: 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.