Creamy Rosemary Turkey And Vegetable Potpie With Herbed Dumplings
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 cup
White Wine (dry)1 cup
All-Purpose Flour3 cups
Chicken Broth3 cup
Heavy Cream2 large
Egg Yolk1.5 tsps
Baking Powder (double-acting)1 tsp
Salt1 cup
MilkDirections:
1
Make the turkey mixture In a kettle melt the butter over moderately low heat and in it cook the onion, the carrots, and the celery, stirring occasionally, until the vegetables are softened
2
Add the wine and cook the mixture for 3 minutes
3
Add the flour and cook the roux, stirring, for 3 minutes
4
Add the broth in a stream and bring the sauce to a boil, whisking
5
In a bowl whisk together the cream and the yolks, whisk about 1/2 cup of the sauce into the bowl to temper the cream mixture, and add the cream mixture, in a stream, to the sauce
6
Cook the mixture over moderately low heat, whisking, until it is thickened (do not let it boil) and stir in the turkey, the rosemary, and salt and pepper to taste
7
In a kettle melt the butter over moderately low heat and in it cook the onion, the carrots, and the celery, stirring occasionally, until the vegetables are softened
8
Add the wine and cook the mixture for 3 minutes
9
Add the flour and cook the roux, stirring, for 3 minutes
10
Add the broth in a stream and bring the sauce to a boil, whisking
11
In a bowl whisk together the cream and the yolks, whisk about 1/2 cup of the sauce into the bowl to temper the cream mixture, and add the cream mixture, in a stream, to the sauce
12
Cook the mixture over moderately low heat, whisking, until it is thickened (do not let it boil) and stir in the turkey, the rosemary, and salt and pepper to taste
13
Make the dumpling batter In a bowl whisk together the flour, the baking powder, the salt, the rosemary, the parsley, and pepper to taste, add the milk, and stir in the batter until it is just combined
14
Drop the batter by spoonfuls into 6 or 8 mounds (do not let the liquid boil), simmer the dumplings, uncovered, for 10 minutes, and simmer them, covered, for 10 minutes more
15
Drop the batter by spoonfuls into 6 or 8 mounds onto the simmering turkey mixture ( do not let the liquid boil), simmer the dumplings, uncovered, for 10 minutes, and simmer them, covered, for 10 minutes more
16
In a bowl whisk together the flour, the baking powder, the salt, the rosemary, the parsley, and pepper to taste, add the milk, and stir in the batter until it is just combined
17
Drop the batter by spoonfuls into 6 or 8 mounds (do not let the liquid boil), simmer the dumplings, uncovered, for 10 minutes, and simmer them, covered, for 10 minutes more
18
Drop the batter by spoonfuls into 6 or 8 mounds onto the simmering turkey mixture ( do not let the liquid boil), simmer the dumplings, uncovered, for 10 minutes, and simmer them, covered, for 10 minutes more