14 ounces margarine
1 pound chopped onions
24 ounces all-purpose flour
1 1/2 teaspoons black pepper
1 1/2 gallons water
6 ounces chicken base
106 ounces cooked turkey
26 ounces celery, chopped
36 ounces carrots, sliced
STEAMED DUMPLINGS:
36 ounces all-purpose flour
3 ounces baking powder
2 tablespoons salt
9 ounces eggs (about 5 total), beaten
1 1/2 quarts milk
1 ounce chopped fresh parsley
2 teaspoons poultry seasoning
Servings: 48
1. Melt margarine in steam-jacketed or other kettle. Sauté onions until tender.
2. Stir flour and pepper into onions. Cook 5-10 minutes, stirring often.
3. Add water and chicken base to mixture in kettle. Cook until thickened, stirring often.
4. Cut turkey into 1/2-inch cubes. Add to sauce.
5. Steam celery and carrots until tender-crisp. Fold into turkey mixture. Scale into two 12x20x2-inch pans, 13 lb per pan.
6. Combine flour, baking powder, and salt in mixer bowl. Mix until blended.
7. Combine eggs, milk, and seasonings. Add to dry ingredients and mix only until blended. Portion 4x6 with No. 24 dipper onto turkey and gravy. Steam until dumplings are done, approximately 20 minutes.
Yield: 2 pans 12x20x2 inches
1 pound chopped onions
24 ounces all-purpose flour
1 1/2 teaspoons black pepper
1 1/2 gallons water
6 ounces chicken base
106 ounces cooked turkey
26 ounces celery, chopped
36 ounces carrots, sliced
STEAMED DUMPLINGS:
36 ounces all-purpose flour
3 ounces baking powder
2 tablespoons salt
9 ounces eggs (about 5 total), beaten
1 1/2 quarts milk
1 ounce chopped fresh parsley
2 teaspoons poultry seasoning
Servings: 48
1. Melt margarine in steam-jacketed or other kettle. Sauté onions until tender.
2. Stir flour and pepper into onions. Cook 5-10 minutes, stirring often.
3. Add water and chicken base to mixture in kettle. Cook until thickened, stirring often.
4. Cut turkey into 1/2-inch cubes. Add to sauce.
5. Steam celery and carrots until tender-crisp. Fold into turkey mixture. Scale into two 12x20x2-inch pans, 13 lb per pan.
6. Combine flour, baking powder, and salt in mixer bowl. Mix until blended.
7. Combine eggs, milk, and seasonings. Add to dry ingredients and mix only until blended. Portion 4x6 with No. 24 dipper onto turkey and gravy. Steam until dumplings are done, approximately 20 minutes.
Yield: 2 pans 12x20x2 inches
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