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Turkey and Sweet Potato Stew with Cheddar Dumplings
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • mixing bowl
  • wooden spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium sweet potatoes, peeled and cubed
  • 2 carrots, sliced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1/2 cup shredded cheddar cheese
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 2 tablespoons butter, melted

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook until it is no longer pink, breaking it up as it browns.
  • Stir in the onion and garlic. Cook for 3 minutes until the onion softens.
  • Add the sweet potatoes and carrots. Pour in the chicken broth, then stir in the thyme, salt, and black pepper.
  • Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 minutes until the sweet potatoes are tender.
  • While the stew simmers, make the dumplings. In a bowl, combine the flour, cheddar cheese, and baking powder. Stir in the milk and melted butter until a soft dough forms.
  • Drop spoonfuls of the dough onto the surface of the simmering stew. Cover the pot and cook for 12 minutes without lifting the lid so the dumplings steam through.

Notes

Let the stew rest for a few minutes after cooking so the dumplings set and absorb a little broth. If the stew thickens too much on reheating, add a splash of broth to loosen it. The cheddar in the dumplings pairs well with the thyme, so avoid adding extra strong herbs that could overpower the cheese flavor.
Course: Soup
Cuisine: American
Equipment: Large pot, mixing bowl, wooden spoon