Turkey with Cornmeal-Thyme Dumplings

Come home to this hearty turkey and dumplings dinner - a flavorful meal.

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Prep Time 15 min
Total Time 8 hr 50 min
Servings 4

Ingredients

Turkey

2: boneless turkey thighs (about 1 1/2 lb), skin removed

1: can (15.25 oz) whole kernel corn, undrained

1: can (8 oz) tomato sauce

2: tablespoons all-purpose flour

1 1/4: teaspoons salt

1: teaspoon chili powder

1/4: teaspoon pepper

1: medium zucchini, sliced (2 cups)

Dumplings

1/4: cup finely chopped onion

1/2: cup all-purpose flour

1/2: cup yellow cornmeal

1: teaspoon baking powder

1/4: teaspoon salt

1/4: teaspoon ground thyme

1/4: cup milk

2: tablespoons vegetable oil

1: egg

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Directions

1 In 3 1/2- to 6-quart slow cooker, place turkey. In small bowl, mix corn, tomato sauce, 2 tablespoons flour, 1 teaspoon of the salt, chili powder and pepper. Pour over turkey.
2 Cover; cook on Low heat setting 8 to 10 hours.
3 About 50 minutes before serving, in medium bowl, mix dumpling ingredients. Drop dough by spoonfuls onto hot turkey mixture. Arrange zucchini slices around dumplings; sprinkle with remaining 1/4 teaspoon salt. Increase heat setting to High. Cover; cook 35 to 45 minutes longer or until toothpick inserted in center of dumplings comes out clean.

EXPERT TIPS

Expert Tips

Be sure the turkey thighs are tender before you mix up the dumpling dough. If the dough stands too long the baking powder will start to work and the dumplings may not be as light and fluffy.

Got questions? Our experts have the answers. Ask Betty now.