{"id":867,"date":"2014-04-02T06:41:13","date_gmt":"2014-04-02T10:41:13","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=867"},"modified":"2014-04-02T06:42:12","modified_gmt":"2014-04-02T10:42:12","slug":"867","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=867","title":{"rendered":"Dumplings \u00e0 la dinde"},"content":{"rendered":"<p><strong>Source<\/strong> :<strong> <\/strong>http:\/\/www.kingarthurflour.com\/recipes\/turkey-and-dumplings-recipe<\/p>\n<p><strong>Note : <\/strong>Je fais cuire une mac\u00e9doine (carottes, c\u00e9leri, oignons) et j&#8217;ajoute des pois congel\u00e9s au lieu d&#8217;utiliser un m\u00e9lange de l\u00e9gumes congel\u00e9s.<\/p>\n<p><strong>Ingr\u00e9dients :<\/strong><\/p>\n<h4 id=\"IngredientHeading\">Dumplings<\/h4>\n<ul>\n<li id=\"IngredientLine\">1 3\/4 cups King Arthur Unbleached All-Purpose Flour<\/li>\n<li id=\"IngredientLine\">1\/2 teaspoon baking powder<\/li>\n<li id=\"IngredientLine\">1\/4 teaspoon baking soda<\/li>\n<li id=\"IngredientLine\">1\/2 teaspoon salt<\/li>\n<li id=\"IngredientLine\">1\/4 cup (1\/2 stick) butter<\/li>\n<li id=\"IngredientLine\">1\/4 cup chopped fresh herbs (chives, parsley), or 2 tablespoons dried (optional)<\/li>\n<li id=\"IngredientLine\">3\/4 cup buttermilk<\/li>\n<li id=\"IngredientLine\">1 large egg<\/li>\n<\/ul>\n<h4 id=\"IngredientHeading\">Pot Pie Filling<\/h4>\n<ul>\n<li id=\"IngredientLine\">1\/4 cup (1\/2 stick) butter<\/li>\n<li id=\"IngredientLine\">1\/2 cup King Arthur Unbleached All-Purpose Flour<\/li>\n<li id=\"IngredientLine\">3 cups turkey stock, or a combination of stock and leftover gravy<\/li>\n<li id=\"IngredientLine\">1 teaspoon dry thyme<\/li>\n<li id=\"IngredientLine\">1 bay leaf<\/li>\n<li id=\"IngredientLine\">salt and pepper to taste<\/li>\n<li id=\"IngredientLine\">1\/4 teaspoon Worcestershire sauce<\/li>\n<li id=\"IngredientLine\">4 cups diced cooked turkey or chicken<\/li>\n<li id=\"IngredientLine\">2 1\/2 cups frozen mixed vegetables<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration :<\/strong><\/p>\n<p><b>For the dumplings<\/b><\/p>\n<ol>\n<li>Whisk together the flour, baking soda, baking powder, and salt.<\/li>\n<li>Cut in the butter until the mixture resembles coarse bread crumbs. Stir in the herbs, if using.<\/li>\n<li>Cover and refrigerate this mixture while you&#8217;re making the pot pie filling.<\/li>\n<\/ol>\n<p><b>For the pot pie filling: <\/b><\/p>\n<ol>\n<li>Melt the butter in a 3-quart saucepan over medium heat.<\/li>\n<li>Whisk in the flour and cook for 1 minute.<\/li>\n<li>Add the stock 1\/2 cup at a time, whisking it into the roux to prevent lumps.<\/li>\n<li>When all the stock and\/or gravy is added, season with the thyme, bay leaf, salt, pepper and Worcestershire sauce.<\/li>\n<li>Simmer the sauce for 15 minutes, then stir in the meat and vegetables.<\/li>\n<li>Return the filling to a simmer, and transfer to a 4-quart baking dish with a lid. Preheat the oven to 350\u00b0F.<\/li>\n<\/ol>\n<p><b>To assemble<\/b><\/p>\n<ol>\n<li>Once the hot filling is in the dish, whisk the buttermilk and egg together, and add, all at once, to the dry mixture.<\/li>\n<li>Stir together until evenly moistened.<\/li>\n<li>Scoop the batter on top of the simmering liquid, leaving space between the dumplings (they&#8217;ll almost double as the cook).<\/li>\n<li>Put the lid on top, and bake at 350\u00b0F for 25 to 30 minutes.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source : http:\/\/www.kingarthurflour.com\/recipes\/turkey-and-dumplings-recipe Note : Je fais cuire une mac\u00e9doine (carottes, c\u00e9leri, oignons) et j&#8217;ajoute des pois congel\u00e9s au lieu d&#8217;utiliser un m\u00e9lange de l\u00e9gumes congel\u00e9s. Ingr\u00e9dients : Dumplings 1 3\/4 cups King Arthur Unbleached All-Purpose Flour 1\/2 teaspoon baking &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=867\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48,4],"tags":[],"class_list":["post-867","post","type-post","status-publish","format-standard","hentry","category-dinde","category-plats-principaux"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/867","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=867"}],"version-history":[{"count":2,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/867\/revisions"}],"predecessor-version":[{"id":869,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/867\/revisions\/869"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=867"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=867"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=867"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}