Recipe by Swan Valley Tammi
Delicious anytime, but perfect on a cold winter's night. One of our family favourites from the 1986 Manitoba Milk calendar.
Top Review by LuuvBunny
I only used the crust part of this recipe and I love it!I had some leftover turkey filling left from making turkey flips.I didn't have enough dough from that recipe so I decided to use this one as it only makes a small dough.I omitted the dill but everything else was the same.It is so tasty.I used this crust recipe to make 2 large turkey flips.It is excellent!
- 1⁄3 cup margarine
- 1⁄2 lb mushroom, quartered (I always just use a 10 oz. tin of mushrooms, drained)
- 1⁄4 cup flour
- 1 cup chicken stock
- 2 cups milk
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon Tabasco sauce
- 4 cups diced turkey (or chicken)
- 1⁄4 cup diced pimento (or red pepper)
- 2 1⁄2 cups frozen mixed vegetables
HERB DUMPLING CRUST
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon chopped fresh parsley (or 1/2 tsp. dried)
- 1 tablespoon chopped fresh dill (or 1/2 tsp. dried)
- 1⁄4 teaspoon salt
- 1⁄3 cup margarine, cold
- 1⁄2 cup milk, cold
- 2 tablespoons milk
Directions See How It's Made
- Melt margarine in large saucepan. Add mushrooms and cook a few minutes.
- Sprinkle with flour and cook 5 minutes, but do not brown. Whisk in stock and milk and bring to a boil.
- Reduce heat. Add seasonings and salt and pepper to taste. Simmer gently, stirring occasionally, 10 minutes.
- Add chicken/turkey and vegetables.
- Preheat oven to 400°F and grease a 3 quart casserole dish.
- Prepare dumpling crust by combining flour with baking powder, parsley, dill, and salt.
- Cut in margarine until it's in tiny bits. Sprinkle mixture with 1/2 cup milk and gather together to form dough.
- Roll dough on floured surface to fit the top of the casserole dish.
- Spoon poultry mixture into casserole and place dough directly on top.
- Cut steam slits through dough and brush with remaining 2 tablespoons milk.
- Bake 30-35 minutes.