Recipe courtesy of Norita Solt
Recipe courtesy of Norita Solt
Watch how to make this recipe.
Quick and Creamy Turkey Ragout with Pimiento Cornbread Dumplings
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 509
- Total Fat
- 24 g
- Saturated Fat
- 10 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 26 g
- Cholesterol
- 83 mg
- Sodium
- 1320 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 509
- Total Fat
- 24 g
- Saturated Fat
- 10 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 26 g
- Cholesterol
- 83 mg
- Sodium
- 1320 mg
Ingredients
Directions
- Ragout:
- 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.
