TURKEY STEW WITH CORNMEAL DUMPLINGS
500 ml (2 cups)
cooked turkey, cut in bite size pieces
1.2 L (5 cups)
chicken broth
5 ml (1 tsp.)
dried thyme
3 ml (1/2 tsp.)
onion powder
3 ml (1/2 tsp.)
salt
ground black pepper, to taste
2
carrots, diced
1
celery rib, sliced
2
potatoes, large dice
1
onion, small dice
250 ml (1 cup)
frozen peas
1 can
tomatoes, drained and diced
45 ml (3 tbsp.)
flour
60 ml (1/4 cup)
cold water
Dumplings:
250 ml (1 cup)
flour
180 ml (3/4 cup)
cornmeal
5 ml (1 tsp.)
salt
8 ml (1-1/2 tsp.)
baking powder
60 ml (1/4 cup)
butter, cold
180 ml (3/4 cup)
milk
Add broth to Rice/Cooking Bowl and switch the Rice Cooker to ‘Cook’. Bring
broth to a boil and add carrots, potato, onion, celery, thyme, onion powder
and salt. Cook for 10 – 15 minutes or until vegetables are tender. Add the turkey,
peas and tomatoes. Switch the rice cooker to the ‘Warm’ cycle, close cover
and heat for 10 – 15 minutes.
Prepare dumplings by combining flour, cornmeal, baking powder and salt.
Cut in butter with a pastry cutter or pulse in a food processor. Add milk
to make a thick batter. If the mixture is too dry, add 15 – 30 ml (1 – 2 tbsp.
milk) half at a time.
Combine 45 ml (3 tbsp.) flour and 60 ml (4 tbsp.) water in a small bowl and mix
thoroughly. Add to stew and stir well. Use a tablespoon and drop dumplings
onto stew. ‘Cook’ for 10 minutes then switch the Rice Cooker to ‘Warm’ and
let simmer for 10 minutes longer until dumplings are cooked through.
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Booklet_RC-1203_ENG_TSC-310 Book v4 3/26/10 3:18 PM Page 15
