Brigitte's Turkey Dumpling Casserole
Submitted by jimnkeri
Hearty ground turkey simmered with sage, garlic, and tomato sauce, topped with rustic rosemary cornmeal dumplings. A cozy one-skillet casserole ready in 40 minutes that’s pure comfort food for busy weeknights.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThink of this as the casserole your grandmother would have made if she’d been watching her waistline but refused to sacrifice flavor.
Ground turkey gets a serious boost from sage and garlic, simmered in a rich tomato sauce until everything melds into something deeply savory.
Then comes the fun part: spoonfuls of rosemary-scented cornmeal dumpling batter dropped right on top, where they steam into fluffy, golden pillows.
Forty minutes from skillet to table, and you’ve got a one-pot wonder that feeds four without a mountain of dishes.
Chef Tips
- Don’t lift the lid while the dumplings steam. They need that trapped heat to puff up properly.
- Use a cast iron skillet for the best browning on the turkey and even heat distribution.
- Swap ground chicken for the turkey if that’s what you have on hand. The flavor profile holds up beautifully either way.
- Let the turkey brown before stirring too much. Those caramelized bits are flavor gold.
Ingredients
Directions
In a large, heavy skillet cook turkey in oil (or you can use vegetable cooking spray) about 5 minutes or until lightly browned, stirring to break up the meat.
Add onions, tomato sauce, beef broth, sage, salt, garlic, and peppers.
Bring to a boil, and reduce heat and cover.
Simmer for 15 minutes, stirring occasionally.
Meanwhile, mix the cornmeal, flour, baking powder, salt, rosemary, egg, milk and oil.
Mix well and drop by tablespoons on top of the turkey mix.
Cover and simmer 10 minutes or until dumplings are firm.
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