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Turkey Fricasse with Tortilla Dumplings


  • Recommended Hamilton Beach® Product: Slow Cooker 1-1/2 lbs. boneless turkey breast meat, chops or cutlets
  • 1 Tblsp. olive oil
  • 1 c. chopped onion
  • 2 Tblsp. flour
  • 14-ounce can chicken broth
  • 4-ounces sliced mushrooms
  • 4 carrots, peeled and sliced
  • 2 ribs celery, sliced
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. dried thyme
  • 3 8-inch flour tortillas
  • 5-ounce can evaporated milk
  • 2 c. frozen peas


Cut turkey into bite size chunks. Heat oil in large skillet over medium-high heat. Add turkey and brown. Remove turkey from skillet and place in crock of a 4-quart slow cooker. Add onion to skillet and sauté until softened, about 3 minutes. Sprinkle with flour. Stir and cook about 2 minutes. Add chicken broth and stir, scraping bottom of skillet to deglaze. Pour contents of skillet into crock. Add mushrooms, carrots, celery, salt, pepper and thyme. Cover and cook on LOW 7 hours.

Before serving, cut tortillas in half. Stack tortillas and cut crosswise into ½-inch strips. Add tortilla strips, milk and peas to crock and stir to mix. Replace lid and let cook for 10 minutes before serving.

Makes 6 servings.



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