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Turkey and Mushroom Stew with Dumplings

Categories: Big-Batch Meals, Comfort Foods, Entertaining, Kid-friendly
Type: Soups and Stews

Turkey stew is a classic favorite, and mushrooms and dumplings make a fantastic addition.

Prep Time: 20M

Cooking Time: 1H

Serves: Serves 8


  • 13/4oz (50g) dried porcini mushrooms
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 3lb (1.35kg) turkey breast, cut into bite-size pieces
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 bay leaves
  • a few sprigs of rosemary, leaves roughly chopped
  • sea salt and freshly ground black pepper
  • 6 carrots, cut into chunky pieces
  • 6 celery ribs, roughly chopped
  • 2 tbsp all-purpose flour
  • 1 cup dry sherry
  • 4 cups hot chicken stock
  • handful of flat-leaf parsley, chopped

For the dumplings

  • 2 cups self-rising flour, sifted
  • 2oz (60g) shredded suet or shortening
  • 1 tbsp dried oregano
Turkey and Mushroom Stew with Dumplings photo

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  1. Put the porcini mushrooms in a bowl, cover with 11/4 cups hot water, then set aside for 30 minutes to rehydrate. Preheat the oven to 400°F (200°C). Heat the butter and half the oil in a large cast-iron pan, add the turkey, and cook over medium heat, turning the pieces frequently, for 5-8 minutes, or until browned all over. Remove with a slotted spoon and set aside.
  2. Heat the remaining oil, add the onions, and cook for 6 minutes, or until soft. Stir in the garlic, bay leaves, and rosemary, season with sea salt and freshly ground black pepper, then add the carrots and celery and cook for 5 minutes. Stir in the flour and cook for 2 minutes, or until well combined with the vegetables.
  3. Increase the heat, add the sherry, and allow to boil for a few minutes, stirring continually, while the alcohol evaporates, then pour in the stock. Drain the mushrooms (reserving the liquid) and add to the pan. Strain the soaking liquid, then add to the pan. Return the turkey to the pan, cover, and put in the oven to cook for 1 hour.
  4. Meanwhile, make the dumplings. Put the self-rising flour, suet, and oregano in a bowl with a pinch of salt, then gradually add cold water (about 2/3 cup) until the mixture comes together and forms a dough. Flour your hands and form 16 dumplings. Add these to the pot for the last 30 minutes of cooking. To serve, sprinkle with the parsley.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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