Ingredients

2 tablespoons butter or margarine
1 cup chopped onion
1/2 cup diced celery
1 (10 to 14-ounce) turkey tenderloin, cut into bite-sized pieces
1 cup mushrooms, sliced
1 teaspoon rubbed sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme leaves
1 1/2 cups water
1 to 3 teaspoons chicken bouillon granules or chicken soup base
1 (10-ounce) can condensed cream of chicken soup

1 1/2 cups plus 1/3 cup milk
1 (6-ounce) package buttermilk cornbread mix (recommended: Martha White brand)
1 (2-ounce) jar chopped pimientos, undrained
1 tablespoon fresh parsley, chopped


Ragout:

Directions

In a 3-quart cast iron chicken fryer, melt the butter
over medium-high heat. Add the onion, celery and turkey, and cook until the vegetables
are tender, and the turkey has changed color. Stir in the mushrooms, spices, water, and
bouillon. Cover, reduce heat to low, and simmer for 15 minutes. Then stir in the soup
and 1 1/2 cups milk, and return to a
simmer.

Ingredients

Dumplings:

Directions

In a medium
mixing bowl, combine the cornbread mix, 1/3 cup milk, pimientos, and parsley. Drop by
tablespoons into the simmering turkey mixture. Cover and simmer over medium-low heat for
5 to 6 minutes, or until the dumplings are firm.