Creamy Rosemary Turkey And Vegetable Potpie With Herbed Dumplings Recipes

Steps:

• Make the turkey mixture
• In a kettle melt the butter over moderately low heat and in it cook the onion, the carrots, and the celery, stirring occasionally, until the vegetables are softened.
• Add the wine and cook the mixture for 3 minutes. Add the flour and cook the roux, stirring, for 3 minutes. Add the broth in a stream and bring the sauce to a boil, whisking. In a bowl whisk together the cream and the yolks, whisk about 1/2 cup of the sauce into the bowl to temper the cream mixture, and add the cream mixture, in a stream, to the sauce. Cook the mixture over moderately low heat, whisking, until it is thickened (do not let it boil) and stir in the turkey, the rosemary, and salt and pepper to taste.
• Make the dumpling batter
• In a bowl whisk together the flour, the baking powder, the salt, the rosemary, the parsley, and pepper to taste, add the milk, and stir in the batter until it is just combined.
• Drop the batter by spoonfuls into 6 or 8 mounds (do not let the liquid boil), simmer the dumplings, uncovered, for 10 minutes, and simmer them, covered, for 10 minutes more.
• Drop the batter by spoonfuls into 6 or 8 mounds onto the simmering turkey mixture ( do not let the liquid boil), simmer the dumplings, uncovered, for 10 minutes, and simmer them, covered, for 10 minutes more.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
• Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
• Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
• Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

Steps:

• Make meat mixture: In a saucepan, melt butter over moderately-low heat and in it cook onions, carrots and celery, stirring occasionally, until the vegetables are softened.
• Add wine and cook mixture for 3 minutes.
• Add flour and cook roux, stirring, for 3 minutes.
• Add broth in a stream and bring to a boil, whisking.
• In a bowl, whisk together the cream and the yolks.
• Whisk about ½ cup of the sauce into the bowl to temper cream mixture and add the cream mixture, in a stream, to the sauce.
• Cook over moderately-low heat, whisking, until it is thickened (do not let it boil) and stir in meat, rosemary and season to taste.
• Make dumpling batter: In a bowl, whisk together flour, baking powder, salt, oregano, parsley and pepper to taste.
• Add milk and stir until batter is just combined.
• Drop by spoonfuls into 6 or 8 mounds onto the simmering meat mixture (do not let the liquid boil).
• Simmer dumplings, uncovered, for 10 minutes and simmer them, covered, for 10 minutes more.