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Turkey Adobo Stew with Cornmeal Dumplings Recipe

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This recipe for Turkey Adobo Stew with Cornmeal Dumplings is from Our ED Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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