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Turkey Adobo Stew with Cornmeal Dumplings Recipe

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This recipe for Turkey Adobo Stew with Cornmeal Dumplings, by , is from Our ED Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Matthias Smith
Added: Friday, November 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 chipotle en adobo, minced + 1 Tablespoon adobo sauce
2 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp salt
3 turkey thighs skinned, about 3 pounds
1 (14 1/2oz) can diced tomatoes with green chilis
1 1/4 cups reduced sodium chicken broth
1 (10oz) package frozen corn kernels
1 1/3 cups reduced fat all-purpose baking mix
1/3 cup cornmeal
1 scallion, chopped
3/4 cup fat-free milk

Directions:
Directions:
1. Combine the chipotle and adobo sauce, oregano, onion powder, garlic powder, cumin, and salt in a bowl, Rub the mixture on the turkey and transfer to a 5-6 qt slow cooker. Add the tomatoes and broth. Cover and cook until the turkey is fork tender, 4-5 hours on high or 8-10 hours on low.

2. About 45 minutes before the cooking time is up, gently stir the corn into the stew. Cover and cook on high until the stew returns to a simmer, about 10 minutes.

3. Meanwhile, combine the baking mix, cornmeal, and scallion in a bowl. Add the milk and stir just until a soft dough forms, Drop the dough, by rounded tablespoonfuls, onto the simmering stew, making 6 dumplings, Cover and cook until a toothpick inserted in the centers of the dumplings comes out clean, 30-35 minutes.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
TIP:
Stirring the frozen corn into the slow cooker will lower the temperature of the stew, so be sure to return the stew to a simmer before adding the dumplings--that ensures they will cook through and have a light texture.

 

 

 

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