Wild Turkey and Dumplings Recipe

Ingredients:

1 cup flour
1 egg, beaten
2 tsp baking powder
1/4 tsp sea salt
1/2 cup butter milk
3 tbsp chives, minced
1 tbsp olive or avocado oil
1 large brown onion, chopped
2 carrots, chopped
3 cloves garlic, minced
2 celery stalks chopped
1/2 tsp fresh thyme
4 cups turkey or chicken broth
1/3 cup flour
Salt & pepper (to taste)
1/2 cup peas, frozen or fresh
1 cup fresh corn
2 cups leftover, vacuum sealed turkey (or any other game bird you have)

Directions:

1. Add some oil to your dutch oven or stockpot and cook over med-high heat. Add celery, carrots, and onion. While it is cooking, stir often. You don’t want to caramelize them, just letting them sweat and letting onions become soft.

2. Add garlic and cook 1 minute, followed by thyme and broth. Keep about 1/3 of the broth set aside.

3. In a small bowl, whisk flour together with 1/3 cup broth until smooth. Add to the pot along with peas, corn and leftover frozen vacuum sealed wild turkey.

4. Cook uncovered at med-high heat while you work on the dumplings.

5. In a bowl, whisk flour, baking powder and salt, add egg, buttermilk, and chives, blending until just smooth. (*Don’t over mix or your dumplings will be dense.)

6. Using a spoon, scoop and drop them into the broth. The dumplings should double in size while cooking in the delicious broth. (So don’t worry about the size.)

7. Cover the pot and cook 20 minutes or until the dumplings are cooked. After 15 minutes you can poke the dumplings with a toothpick to see if they are done. If your pick is clean grab a bowl, serve and enjoy. 

>> Make sure to check out more of Jeremiah Doughty's simple & easy wild game recipes on his website, From Field to Plate or on Instagram!