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Casserole with dumplings, turkey and leek

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Ingredients for 4 servings:

  • 2 m.-sized onion(s)
  • 2 stalk(s) leeks
  • 400 g turkey schnitzel
  • 350 ml vegetable stock
  • 100 g crème fraîche
  • 200 g cheese, grated
  • 1 can of chopped tomatoes (400 g each)
  • 800 g mini dumplings
  • Herbs to taste
  • salt and pepper
  • Paprika powder
  • 100 g bacon, optional
  • Oil for frying
  • n. B. Cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Finely chop the turkey and onion and fry in oil in a pan. Season with salt, pepper, and paprika, if desired. Slice the leek into rings, add, and fry briefly. Deglaze with broth. Add diced ham to taste. Add desired herbs or spices. Add tomatoes. Add crème fraîche. Season again to taste. Place the mini dumplings in a greased baking dish, halving if necessary. Spread the sauce over them and sprinkle with grated cheese. Bake in a preheated oven at 200°C for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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