Turkey And Dumplings

Turkey And Dumplings
VEGETABLES
oil
1 large onion, diced
3 medium carrots, diced
1 package (8 ounces/250 grams) button mushrooms, chopped
1 can peas (save liquid)
2 cups diced cooked turkey (or use chicken)
SAUCE
1/4 cup butter or hard margarine
1/4 cup all-purpose (plain) flour
1 can (370mL) evaporated milk
liquid from can of peas
garlic powder, to taste
ground black pepper, to taste
salt, to taste
DUMPLINGS
2 cups all-purpose (plain) flour
4 teaspoons baking powder
2 teaspoons granulated (white) sugar
1 teaspon salt
2 Tablespoons butter or hard margarine
1 cup milk

 VEGETABLES: Heat the oil in a large pot over medium heat. Add the onion, carrots, and mushrooms, cover, and allow the vegetables to sweat, without browning, until just beginning to soften. Stir in the peas and the chicken.
SAUCE: Melt the butter in a medium saucepan over medium heat. Quickly whisk in the flour until smooth. Gradually whisk in the milk, then the pea liquid. Bring to a light boil and cook until thickened, then season to taste.
DUMPLINGS: In a large bowl, mix together the flour, baking powder, sugar, and salt. Cut in the butter until crumbly. Stir in the milk to form a soft dough.

ASSEMBLY: Stir the sauce into the vegetable mixture in the pot. Spread evenly. Drop the dumplings by spoonfuls onto the vegetable sauce mixture. Cover with a tight-fitting lid or cover and bake at 375◦F for about 30 minutes, without uncovering, until the dumplings are cooked. If you would like to give the dumplings a bit of a crisp top, turn the broiler on for a few minutes at the end of cooking - keeping an eye on the dumplings until they are golden.