Prep 10 mins
Cook 45 mins
A great stew to help use up turkey leftovers!
- 8 medium carrots, cut into 1 inch chunks
- 1 cup chopped onion
- 1⁄2 cup butter or 1⁄2 cup margarine
- 2 (10 1/2 ounce) cans beef consomme
- 4 2⁄3 cups water, divided
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 3 cups cubed cooked turkey
- 2 cups frozen green beans
- 1⁄2 cup all-purpose flour
- 2 teaspoons Worcestershire sauce
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons minced fresh parsley
- 1⁄8 teaspoon poultry seasoning
- 3⁄4 cup milk
- 1 egg
- In a soup pot or dutch oven, saute carrots, celery and onion in butter for 10 minutes. Add consomme, water, salt and pepper. Cover and cook over low heat for 15 minutes or until vegetables are tender.
- Add turkey and beans. Cook for five minutes.
- In a small bowl, combine flour, Worcestershire sauce and remaining water until smooth.
- Stir into turkey mixture; bring to a boil. Reduce heat and cover, simmering for an additional five minutes, stirring occasionally.
- For dumplings, combine flour, baking powder and salt into flour mixture just until moistened. Drop by tablespoons onto simmering stew. Cover and simmer for ten minutes. Uncover and simmer ten minutes longer.
Wonderful recipe! I got this in one of my Taste of Home Cookbooks. One of my fav. ways to use up turkey leftovers. I leave the dumplings covered for the whole twenty minutes. I add garlic and a bay leaf to this recipe, a pinch of sugar also. Yum! Update: I also cut the butter in half, to 1/4 cup with wonderful results! This is the best recipe I have ever made for using up turkey leftovers!