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Turkey and Vegetables with Cornmeal Dumplings

2 turkey thighs of about 2 pounds skin and bones removed
1 15 1/4 ounce can whole kernel corn undrained
1 8 ounce can tomato sauce
2 tablespoons all purpose flour
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
cornmeal dumplings recipe below
1 medium zucchini sliced
1/4 teaspoon salt

Place turkey in 3 1/2-6 quart slow cooker. Mix corn, tomato sauce, flour, chili powder, 1 teaspoon salt and the pepper; pour over turkey. Cover and cook on low heat setting 8-10 hours or until juice of turkey is no longer pink when center of thickest piece is cut. Prepare cornmeal dumplings. Drop dough by spoonfuls onto hot turkey mixture. Arrange zucchini slices around dumplings: sprinkles with 1/4 teaspoon salt. Cover and cook on high heat setting 35-45 minutes or until toothpick inserted in center of dumplings comes out clean.

Cornmeal Dumplings

Mix 1/2 cup all purpose flour, 1/2 cup yellow cornmeal, 1/4 cup milk, 2 tablespoons vegetable oil, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/4 teaspoon ground thyme, 1 egg and 1 small onion finely chopped together.

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