Saturday, August 4, 2012

Chopped Challenge #2, Part 1: Turkey and Dumplings

*I'm splitting this post into two parts, one each for the entree and the side dish.

For Justin's first turn cooking for our Chopped challenges, I gave him ground turkey, condensed cream of chicken soup, refrigerated biscuits in a can, and leeks. It's not a terribly difficult, off-the-wall set of ingredients, but I figured he could come up with something fun to do with them. I wasn't wrong.

He decided to make turkey and dumplings with a side of fried leek biscuits. Yum. The turkey and dumplings isn't a really soup, like you might normally expect. It's much thicker, more like the consistency of pot pie filling. Either way, it's delicious, and as a result, I'm ridiculously stuffed right now. The hashbrown topping isn't necessary, but it gave the dish a little bit of crunch and a little bit of a toasty flavor which was a nice addition.


Turkey and Dumplings
1 lb ground turkey
10 oz cream of chicken with herbs condensed soup
1 1/2 c chicken broth or stock
3/4 c milk
1 clove garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/4 tsp white pepper, optional
1/4 tsp poultry seasoning
1/2 c diced leeks
2 medium to large russet potatoes, diced
1/2 c diced carrots
1/4 c diced onion
1/2 c peas
8-10 refigerated, homestyle biscuits

Hashbrown Topping
1 medium russet potato
2 tbsp vegetable oil


In a large pot, cook ground turkey until it starts to brown. Add soup, chicken broth, milk, garlic, salt, pepper, white pepper, and poultry seasoning. Cover and cook on low 30 minutes.

Add leeks, potatoes, carrots, and onion, and cook additional 20 minutes. Add peas. Cook another 5 minutes. Slice biscuits into quarters or smaller. Add to pot, and continue to simmer on low 10-15 minutes.

Meanwhile, slice potato for hashbrowns into small strips. Heat oil in a small skillet over medium-high heat. Fry potatoes in oil until golden brown. Spoon turkey and dumplings into a bowl and top with hashbrowns.

Servings: 3

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