Tender, juicy smoked turkey breast paired with fluffy homemade dumplings, cooked to perfection on the Big Green Egg. Infused with a rich, smoky flavor, the turkey breast is seasoned with a savory rub and slow-smoked over hardwood lump charcoal. Meanwhile, the dumplings are simmered in a hearty, seasoned broth, absorbing all the delicious flavors. This dish combines comfort food with the unmatched taste of outdoor smoking, making it a perfect centerpiece for any meal.
Ingredients
- Turkey Breast
- 2 Tbsp Oil
- 2 Tbsp Butter
- 2 diced Jalapeños
- 2 diced Carrots
- 1 diced White or Yellow onion
- 2 diced Celery stalks
- Squeeze of Cilantro paste
- Squeeze of Garlic paste
- Sprinkle of Flour
- 3 cups of Stock (Turkey, Chicken or Veg)
- 1 C Cream
- 1 Tbsp Cumin
- 1 Tbsp Oregano
Dumplings Ingredients
- 2 C flour
- 1 Tbsp Baking Powder
- 1 tsp Salt
- 3 Tbsp melted Butter
- 1 C Milk
Instructions
Accessories/Equipment:
Method:
1. Smoke your turkey breast on the Big Green Egg and wrap with a whole stick of butter at 150 internal and put back on the heat. Once it temps at 165-170, pull and rest wrapped in a cooler. If you have leftover turkey, just warm up and pull into pieces.
2. While the turkey is resting, chop and sauté the carrots, celery, onions and jalapeños in a hot pan on the Egg until soft. Add some garlic and cilantro paste and stir. Dust the veggies with some flour and stir until you can’t see any more white, then add the stock and cream. Last, add in the cumin and oregano, stir and then add the pulled turkey in and continue to simmer.
3. While the turkey mixture is simmering, add flour to a bowl. Add salt and baking powder and make a well to add in the milk, melted butter and cilantro (or parsley). Stir together, but don’t over mix.
4. Now make small dumplings and nestle them in the simmering turkey mixture. Cook for about 10-15 minutes or until the dumplings are done.
5. Sprinkle with fresh herbs and enjoy!
Big Green Egg Tip:
This recipe can also be done with turkey leftovers.