Directions

1. In a large stock pot or Dutch oven over medium-high heat, add the oil, turkey, 1 small onion, 1 stick celery, carrots, and garlic.
2. Cook, stirring occasionally, until the turkey has browned, and the onion becomes tender.
3. Stir in cornstarch, salt, pepper, and poultry seasoning.
4. Add the stock, being sure to scrape any browned bits from the bottom of the pan, and increase the heat to bring the mixture to a gentle boil.
5. Add the diced potato and mixed vegetables, and continue simmering until the potatoes are tender (about 15-20 minutes). While the stew is simmering, sauté the remaining celery and onion in 1 Tbsp (15 mL) oil over medium heat until the onion is tender. Set aside.
6. In a large bowl, whisk together the cornmeal, rice flour, tapioca starch, sugar, baking soda, xanthan gum, poultry seasoning, and salt.
7. Stir in the sautéed onion and celery.
8. In a separate bowl, whisk together the buttermilk, egg, and oil.
9. Pour the wet ingredients over the cornmeal mixture and stir to combine.
10. Before adding the dumplings to the stew, whisk together 2 Tbsp (30 mL) water and 1 Tbsp (15 mL) cornstarch.
11. Once the potatoes are tender, stir this mixture into the simmering stew.
12. Spoon the cornbread dumplings, about 2 Tbsp (30 mL) per dumpling, over the top of the stew.
13. Place a tight-fitting lid on top, reduce the heat, and continue cooking for another 15 minutes, or until the dumplings are cooked through. Enjoy!