Source : http://www.kingarthurflour.com/recipes/turkey-and-dumplings-recipe
Note : Je fais cuire une macédoine (carottes, céleri, oignons) et j’ajoute des pois congelés au lieu d’utiliser un mélange de légumes congelés.
Ingrédients :
Dumplings
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) butter
- 1/4 cup chopped fresh herbs (chives, parsley), or 2 tablespoons dried (optional)
- 3/4 cup buttermilk
- 1 large egg
Pot Pie Filling
- 1/4 cup (1/2 stick) butter
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 3 cups turkey stock, or a combination of stock and leftover gravy
- 1 teaspoon dry thyme
- 1 bay leaf
- salt and pepper to taste
- 1/4 teaspoon Worcestershire sauce
- 4 cups diced cooked turkey or chicken
- 2 1/2 cups frozen mixed vegetables
Préparation :
For the dumplings
- Whisk together the flour, baking soda, baking powder, and salt.
- Cut in the butter until the mixture resembles coarse bread crumbs. Stir in the herbs, if using.
- Cover and refrigerate this mixture while you’re making the pot pie filling.
For the pot pie filling:
- Melt the butter in a 3-quart saucepan over medium heat.
- Whisk in the flour and cook for 1 minute.
- Add the stock 1/2 cup at a time, whisking it into the roux to prevent lumps.
- When all the stock and/or gravy is added, season with the thyme, bay leaf, salt, pepper and Worcestershire sauce.
- Simmer the sauce for 15 minutes, then stir in the meat and vegetables.
- Return the filling to a simmer, and transfer to a 4-quart baking dish with a lid. Preheat the oven to 350°F.
To assemble
- Once the hot filling is in the dish, whisk the buttermilk and egg together, and add, all at once, to the dry mixture.
- Stir together until evenly moistened.
- Scoop the batter on top of the simmering liquid, leaving space between the dumplings (they’ll almost double as the cook).
- Put the lid on top, and bake at 350°F for 25 to 30 minutes.