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.
Dumplings:
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.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By Chef #292088
Park Ridge, IL
on November 29, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Sorry, but this was just okay. It tasted exactly like creamed soup from a can, and salty. There was nothing unique about the soup. The dumplings, however, would have tasted good, but mine did not turn out. They mashed within my soup created a bad mix.
By vholland
Mpls, MN
on February 16, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was very simple to make. I used 1 tsp poultry seasoning instead of the 2 tsp sage, rosemary and thyme. Added a short can of peas (1 c.? Used Jiffy cornbread mix, made w/egg & milk per pkg directions. DO NOT skimp on the liquids. I did, because it seemed like it would be too soupy, however, those dumplings really soak up the juice! Will make again -- DH especially loved it.
Read all 2 reviews