Paleo Turkey with Sweet Potato Dumplings

By ROBandSEAN

A delicious paleo version of turkey with yummy sweet potato dumplings.

Ingredients

• DUMPLINGS:
• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, chopped
• Salt and ground black pepper to taste
• 1/4 cup arrowroot flour
• 2 cups low-sodium chicken broth
• 3 cups cooked turkey, shredded
• 1 cup mashed sweet potatoes (or a 3/4-pound sweet potato, cooked and mashed)
• 2 teaspoons baking soda
• 4 tablespoons ghee or organic butter
• 2 tablespoons arrowroot
• 3 to 4 carrots, peeled and chopped
• 3 stalks celery, chopped
• 1 onion, diced
• 1 parsnip, peeled and diced
• 2 to 3 garlic cloves, minced
• 3 cups chicken broth
• 4 teaspoons thyme leaves
• 1 cup full fat coconut milk
• 1 cup sweet potato, mashed
• 1/3 cup coconut flour
• 2 large eggs
• 2 tablespoons ghee or organic butter
• 1/2 teaspoon fine sea salt
• 2 teaspoons Italian seasoning
• 1 teaspoon baking powder

Details

Servings 6
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 400°F.

Heat oil in a large skillet over medium high heat. Add onions, salt and pepper and cook, stirring occasionally, until golden, 8 to 10 minutes. Add vegetables and cook until softened and hot throughout, whether you use raw, cooked or frozen veggies. Sprinkle 1/4 cup arrowroot over vegetables, stir well and cook 2 minutes. Whisk in broth, bring to a boil and then reduce heat to medium low and simmer until thickened, 2 to 3 minutes. Stir in turkey, salt and pepper; transfer to a 9-x13-inch baking dish; set aside.

In a large bowl, gently combine 1/3 cups coconut flour, sweet potatoes, baking soda, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper to make a thick batter. Do not over mix. Drop batter in large spoonfuls over turkey mixture to form 8 dumplings. Bake until dumplings are golden brown and cooked through, about 30 minutes