STEP 1: Sauté the Vegetables

In a large pot or Dutch oven, heat 2 tablespoons of olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant. This step helps to release the natural flavors of the vegetables and adds a savory foundation to the stew. The onion should become translucent, and the carrots and celery should start to soften, but not become mushy.

Next, add the minced garlic and continue to sauté for an additional 1-2 minutes. Garlic releases its aromatic oils when sautéed, adding another layer of flavor to the base of the stew.

STEP 2: Make the Stew Base

Once the vegetables are softened, add the turkey or chicken broth to the pot. Increase the heat slightly to bring the mixture to a simmer. As the broth heats up, scrape the bottom of the pot with a wooden spoon to loosen any flavorful bits stuck to the bottom.

Once the broth begins to simmer, reduce the heat to low, and add the shredded turkey and frozen peas. Stir in the dried thyme, rosemary, salt, and pepper. Taste as you go to ensure the seasonings are balanced. Let the stew simmer for about 10-15 minutes, allowing the turkey to absorb the flavors of the broth while the vegetables become tender.

After the stew has simmered, pour in the heavy cream (or whole milk if you prefer a lighter option). This will add a silky, creamy texture to the broth, turning it into a comforting, luscious stew. Stir to combine, and continue to simmer for another 5-10 minutes, allowing the stew to thicken slightly. Taste again and adjust seasoning if necessary.

STEP 3: Prepare the Dumpling Dough

While the stew is simmering, prepare the dumpling dough. In a separate mixing bowl, whisk together the flour, baking powder, salt, and dried thyme (or fresh thyme if you prefer). The thyme will infuse the dumplings with a subtle herbal flavor that complements the stew beautifully.

Cut the cold butter into small cubes and add it to the dry ingredients. Using a pastry cutter, two forks, or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. This step is key to ensuring the dumplings turn out light and fluffy, as it creates small pockets of butter within the dough that will steam and puff up during cooking.

In another bowl, whisk together the milk and egg. Gradually add this liquid mixture to the flour-butter mixture, stirring just until everything is combined. Avoid overmixing the dough, as this can result in dense, tough dumplings. The dough should be thick but slightly sticky.

STEP 4: Add the Dumplings to the Stew

Once the stew is simmering and ready, carefully drop spoonfuls of the dumpling dough onto the surface of the stew. Aim for about 8-10 dumplings, depending on the size of your spoonfuls. Be sure to leave some space between the dumplings so they have room to expand as they cook.

Cover the pot tightly with a lid. Let the dumplings cook undisturbed for about 15-20 minutes. Resist the urge to lift the lid, as the steam inside the pot is what helps the dumplings rise and cook through. After 15 minutes, you can check the doneness by gently inserting a toothpick into the center of a dumpling. If it comes out clean, the dumplings are ready.

STEP 5: Serve and Enjoy

Once the dumplings are fully cooked, gently stir the stew to make sure everything is evenly mixed. Serve the stew hot, with a sprinkle of freshly chopped parsley or thyme for added color and flavor. You can also serve it with a side of crusty bread to soak up the creamy broth or a light green salad for a refreshing contrast.