Our talented resident chef, Katy Viswat, brings this recipe with her from a farm that she worked on in Washington. It’s a great, hearty fall or winter meal, full of flavor and easy to prepare.
2 c Ricotta Cheese
1/4 c chopped sage
1 c cornmeal
1/2 c flour
3 tsp salt
Mix all ingredients together and set aside.
Oil for sauteeing
2 small onions, chopped
1 pound baby carrots
1 bunch turnips, peeled and quartered
3-4 garlic cloves, thinly sliced
6 c chicken stock
1 whole roasted chicken; meat pulled into bite-sized pieces
2 TBSP fresh thyme
Salt and Pepper to taste
Sautee all veggies until soft, add stock and simmer for 30 minutes.
Add chicken and thyme, and salt and pepper to taste. Should be brothy; if not, add more broth or liquid to the pot.
Add dumplings by the spoonful into the stew. Cook over medium/low heat for 7 minutes. Turn dumplings over, and finish cooking for another 5 minutes.