|1¾ oz (50 g) dried porcini mushrooms||6 celery ribs, roughly chopped|
|1 tbsp butter||2 tbsp all-purpose flour|
|2 tbsp olive oil||1 cup dry sherry|
|3 lb (1.35 kg) turkey breast, cut into bite-size pieces||4 cups hot chicken stock|
|2 onions, finely chopped||handful of flat-leaf parsley, chopped|
|4 garlic cloves, finely chopped||2 cups self-rising flour, sifted|
|2 bay leaves||2 oz (60 g) shredded suet or shortening|
|sea salt and freshly ground black pepper||1 tbsp dried oregano|
|6 carrots, cut into chunky pieces||a few sprigs of rosemary, lightly chopped|
Put the porcini mushrooms in a bowl, cover with 1¼ cups hot water, then set aside for 30 minutes to rehydrate. Preheat the oven to 400 F (200 C). Heat the butter and half the oil in a large cast-iron pan, add the turkey, and cook over medium heat, turning the pieces frequently, for 5-8 minutes, or until browned all over. Remove with a slotted spoon and set aside.
Heat the remaining oil, add the onions, and cook for 6 minutes, or until soft. Stir in the garlic, bay leaves, and rosemary, season with sea salt and freshly ground black pepper, then add the carrots and celery and cook for 5 minutes. Stir in the flour and cook for 2 minutes, or until well combined with the vegetables.
Increase the heat, add the sherry, and allow to boil for a few minutes, stirring continually, while the alcohol evaporates, then pour in the stock. Drain the mushrooms (reserving the liquid) and add to the pan. Strain the soaking liquid, then add to the pan. Return the turkey to the pan, cover, and put in the oven to cook for 1 hour.
Meanwhile, make the dumplings. Put the self-rising flour, suet, and oregano in a bowl with a pinch of salt, then gradually add cold water (about ..." cup) until the mixture comes together and forms a dough. Flour your hands and form 16 dumplings. Add these to the pot for the last 30 minutes of cooking. To serve, sprinkle with the parsley.
You can use any kind of poultry for this dish-try chicken thighs, on the bone, chicken legs, or pork. Remember to remove the bay leaves before serving.
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