LINDA CARMAN / MARTHA WHITE
STEW:
2 tablespoons Vegetable Oil
3 stalks celery, coarsely chopped
2 carrots, thinly sliced
1 medium onion, chopped
1 cup coarsely chopped smoked sausage
6 cups chicken broth
1/2 teaspoon pepper
3 cups cubed cooked turkey or chicken
DUMPLINS:
1 cup Self-Rising Flour
1/2 cup Self-Rising Enriched White Corn Meal Mix
3 tablespoons All-Vegetable Shortening
3/4 teaspoon dried sage leaves
1/2 cup milk
HEAT oil in Dutch oven or large saucepan over medium-high heat. Add celery, carrots, onion and smoked sausage; cook and stir until vegetables are tender. Add broth and pepper. Bring to a boil. Reduce heat to medium low; cover and simmer 15 minutes. Stir in turkey; return to simmer. PLACE flour and cornmeal in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in sage. Add milk; stir just until dry ingredients are moistened. Drop dough by teaspoonfuls on simmering stew. Cover; cook 10 to 15 minutes or until dumplings are firm. Prep Time 15 min. Cook Time 30 min. Yield 8 servings.
