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Mulligan Stew with Blueberry Dumplings


Nothing beats a tasty stew and savory dumplings that warm you up during the winter season.













Trans-fat Free, Good source of fiber


3 ½ pounds chicken
cut into pieces
1 tablespoon butter, unsalted
1 tablespoon vegetable oil
1 x black pepper
freshly ground
2 each bay leaves
4 sprigs thyme sprigs
4 each allspice berries
1 medium rutabaga (swede)
peeled, cut in 1/2" cubes
1 each potatoes
peeled, cut in 2" cubes
4 each carrots
peeled, cut in 1/2" cubes
2 cups green peas
fresh or frozen
3 each parsnips
cut in 1/2" cubes
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon nutmeg
freshly grated
1 each eggs
3 tablespoons butter, unsalted
unsalted butter, melted
cups buttermilk
½ cup blueberries
wild blueberries, fresh or frozen OR 1/4 c golden raisins, coarsely chopped


Rinse chicken well and pat it thoroughly dry. Heat the butter and oil in a large (at least 8 qt.) heavy stockpot or Dutch oven over medium-high heat. When it is hot, add the chicken pieces, season them generously with salt and pepper, and brown on both sides, seasoning the other side when you turn the pieces. Brown the chicken in several batches to avoid crowding the pan, 8 minutes per batch.

Transfer chicken to a plate or bowl, drain off half the fat in the pan, and then return the chicken to the pan. Add enough water to just cover the chicken. Then add the herbs and rutabaga. Cover, and leaving the heat at medium-high, bring to a boil. Cook until rutabaga is nearly soft through but still somewhat crisp, about 10 minutes. Add the potato and the carrots, cover, and cook until carrots are nearly tender, about 15 minutes.

While the stew is cooking, make the dumpling dough. To do this, sift the flour, baking powder, 1 ts. salt, baking soda and nutmeg together into a medium-size bowl. Make a well in the middle and add the egg, melted butter and buttermilk; mix them together in the well with a small whisk, a fork or your fingers. Working quickly, incorporate the dry ingredients to make a fairly stiff dough. Fold in the blueberries or raisins.

Adjust the seasoning of the stew and make sure it is boiling merrily; then stir in the peas and parsnips. Next, one heaping tablespoon at a time, drop the dumpling dough on top of the stew so the dumplings are not touching. Cover, and cook just until the dumplings are puffed and cooked through, no longer than 15 minutes. Check them occasionally to be sure they don't overcook and become dry.

To serve, cut through the dumplings with a serving spoon, and laddle the chicken and vegetables into warmed shallow soup bowls (remove the thyme and bay leaves). Place the dumplings on top, serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 346g (12.2 oz)
Amount per Serving
Calories 62233% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 216mg 72%
Sodium 323mg 13%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 14%
Sugars g
Protein 128g
Vitamin A 117% Vitamin C 11%
Calcium 11% Iron 25%
* based on a 2,000 calorie diet How is this calculated?


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