Camp Oven Turkey and Dumplings
Turkey and dumplings. After a long day spent exploring the Great Outdoors, that’s the kind of combination you want to come home to. What’s the key to success when you’re hungry around the campsite? Tur-key. And a camp oven of course, heated with some Heat Beads® BBQ Briquettes.
This one’s an easy dish that’s straightforward to prepare and satisfying for either lunch or dinner. Simply mix the ingredients in the method below, set your camp oven to simmer, sit back and wait for the magic to happen.
- 500g turkey cut into 2.5cm cubes
- 2 tablespoons olive oil
- 2 tablespoons flour
- Salt and pepper
- 1L chicken stock
- 2-3 celery stalks, cut into 1cm pieces
- 3 medium carrots, cut into 1cm pieces
- 1 onion, roughly chopped
- 1 teaspoon thyme
- ¾ cup peas
- ½ cup cream (optional)
- 1 ½ cup plain flour
- ½ cup cornmeal or polenta
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ cup cream
- 1-2 tablespoons chopped fresh parsley
- 1 tablespoon fresh chopped chives
Sprinkle your turkey pieces with salt and pepper, then dredge them in flour.
Heat your camp oven and add enough oil to coat the bottom. Brown the turkey pieces on all sides, but don’t worry about them cooking all the way through just yet. Remove and set them on a plate.
Add diced onions, celery and carrots. Sauté until onions are just clear (3-4 min). Stir in the thyme. Sprinkle and stir in flour, and keep stirring for 2-3 minutes to keep from burning.
Gradually add in the stock while stirring. Then, add the turkey, cover and simmer for about 20 minutes.
Stir in the peas and return to a simmer.
Whisk together flour, baking powder, and salt in a bowl. Add fresh herbs and stir in cream. Cover and simmer about 15 minutes.
Test with a toothpick, then, enjoy!