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🍽️ Turkey Strips with Pumpkin Dumplings

708 kcal · 30 min · 4 servings

Ingredients

• 1 kg Pumpkin
• 250 g Whole wheat rolls (from the day before)
• 200 ml Milk (3.5 % fat)
• 350 g mixed mushrooms (e. g. chanterelles, porcini, button mushrooms)
• 400 g Turkey breast fillet
• 1 Garlic clove
• 0.5 stalk Leek
• 2 Eggs
• 30 g Whole wheat semolina (durum wheat; 2 tbsp)
• 15 g Potato starch (1 tbsp)
• 2 tbsp Butter (liquid; 30g )
• Salt
• Pepper
• Nutmeg
• 2 tbsp Olive oil
• 200 ml Vegetable broth
• 250 ml Whipping cream
• 40 g Sour cream (2 tbsp)
• 20 g Hard cheese (e. g. Alpine cheese)
• 10 g Parsley (0.5 bunch)

Instructions

1. 1. Peel the pumpkin, halve it, and remove the seeds.
2. 2. Cut 500 grams of the pumpkin into bite-sized cubes.
3. 3. Steam the pumpkin cubes over water vapor for about 25 minutes until tender.
4. 4. Press the steamed pumpkin through a potato ricer.
5. 5. Let the puree cool down completely to evaporate excess moisture.
6. 6. Place the puree in a bowl and refrigerate it, covered, for at least 2 hours.
7. 7. Cube the bread rolls roughly and place them in a bowl.
8. 8. Bring the milk to a boil in a pot.
9. 9. Pour the hot milk over the bread cubes.
10. 10. Let the bread cubes soak in the milk for about 10 minutes.
11. 11. Clean the mushrooms.
12. 12. Cut large mushrooms into pieces, leaving small ones whole.
13. 13. Rinse the meat under cold water.
14. 14. Pat the meat dry with paper towels.
15. 15. Cut the meat into bite-sized cubes.
16. 16. Peel the garlic.
17. 17. Finely chop the garlic.
18. 18. Wash the leek.
19. 19. Slice the leek into thin strips.
20. 20. Add the squeezed bread cubes and the cold pumpkin puree to a large bowl.
21. 21. Add the eggs, semolina, starch, and butter.
22. 22. Season the mixture generously with salt, pepper, and freshly grated nutmeg.
23. 23. Knead everything into a smooth dough.
24. 24. Wet your hands with water.
25. 25. Shape 8 dumplings from the dough.
26. 26. Fill a large pot with plenty of salted water.
27. 27. Bring the water to a boil.
28. 28. Gently slide the dumplings into the boiling water.
29. 29. Simmer the dumplings over low heat for about 20 minutes.
30. 30. Heat 1 tablespoon of oil in a pan.
31. 31. Fry the meat over high heat for 3 to 4 minutes.
32. 32. Remove the meat from the pan and set it aside.
33. 33. Add the remaining oil to the same pan.
34. 34. Fry the mushrooms for 3 to 4 minutes.
35. 35. Remove the mushrooms from the pan and set them aside.
36. 36. Add the leek, garlic, and remaining pumpkin cubes to the pan.
37. 37. Sauté the vegetables for about 5 minutes.
38. 38. Deglaze the pan with broth.
39. 39. Simmer the sauce, covered, over low heat for about 5 minutes.
40. 40. Stir in the cream and sour cream.
41. 41. Let the sauce thicken slightly.
42. 42. Add the meat and mushrooms back into the sauce.
43. 43. Cook everything for about 5 minutes.
44. 44. Divide the ragout among 4 plates.
45. 45. Place the dumplings on top of the ragout.
46. 46. Sprinkle everything with cheese and parsley.

Nutrition per serving

• kcal: 708
• Protein: 45 g · Fett/Fat: 36 g · Carbs: 51 g