Friday, November 27, 2009

Dark Days Challenge: Turkey Sweet Potato Dumplings

Here's my first offering for the Dark Days Challenge. I, of course, used leftover Thanksgiving turkey, onions, carrots, celery and frozen bell peppers. The carrots and peppers were from my garden, the onions were from the Monroe Farmers Market, and the sweet potatoes were from my father-in-law's garden. I had to buy celery, but it was organic. I used the non-local usual exceptions of flour, oil and spices. Even the broth was from my turkey. Also, there wasn't any buttermilk from the local brand I usually buy. Imagine that, the grocery store out of buttermilk on the day before the biggest culinary holiday of the year. I had to take what they had--store brand. Boo!

TURKEY WITH SWEET POTATO DUMPLINGS (from the Whole Foods website)

Serves 8

A new take on chicken and dumplings made with Thanksgiving leftovers. For leftover vegetables, choose green beans, carrots, peas, broccoli or others that were cooked simply with few other ingredients. You can cook a turkey breast for this, but if you use leftover turkey from a whole bird, the cost per serving will be even less!

1 tablespoon 365 Everyday Value Extra Virgin Olive Oil
1 small yellow onion, chopped
Salt and ground black pepper to taste
4 cups raw, cooked or frozen chopped vegetables
1 1/2 cups 365 Everyday Value Unbleached All-Purpose Flour, divided
2 cups 365 Everyday Value Organic Low Sodium Chicken Broth
3 cups (about 18 ounces) shredded cooked turkey
1 cup mashed sweet potatoes (or a 3/4-pound sweet potato, cooked and mashed)
2 teaspoons baking soda
1 1/2 cups buttermilk

Preheat oven to 400°F. Heat oil in a large skillet over medium high heat. Add onions, salt and pepper and cook, stirring occasionally, until golden, 8 to 10 minutes. Add vegetables and cook until softened and hot throughout, whether you use raw, cooked or frozen veggies. Sprinkle 1/4 cup flour over vegetables, stir well and cook 2 minutes. Whisk in broth, bring to a boil and then reduce heat to medium low and simmer until thickened, 2 to 3 minutes. Stir in turkey, salt and pepper; transfer to a 9-x13-inch baking dish; set aside.

In a large bowl, gently combine 1 1/4 cups flour, sweet potatoes, baking soda, buttermilk, 1/2 teaspoon salt and 1/4 teaspoon pepper to make a thick batter. Do not over mix. Drop batter in large spoonfuls over turkey mixture to form 8 dumplings. Bake until dumplings are golden brown and cooked through, about 30 minutes.

Per serving (about 10oz/292g-wt.): 280 calories (60 from fat), 7g total fat, 2g saturated fat, 50mg cholesterol, 640mg sodium, 34g total carbohydrate (4g dietary fiber, 7g sugar), 21g protein

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