Ingredients
2
boneless turkey thighs (about 1 1/2 lb), skin removed
1
can (15.25 oz) whole kernel corn, undrained
1
can (8 oz) tomato sauce
2
tablespoons all-purpose flour
1 1/4
teaspoons salt
1
teaspoon chili powder
1/4
teaspoon pepper
1
medium zucchini, sliced (2 cups)
1/4
cup finely chopped onion
1/2
cup all-purpose flour
1/2
cup yellow cornmeal
1
teaspoon baking powder
1/4
teaspoon salt
1/4
teaspoon ground thyme
1/4
cup milk
2
tablespoons vegetable oil
1
egg
Preparation
In 3 1/2- to 6-quart slow cooker, place turkey. In small bowl, mix corn, tomato sauce, 2 tablespoons flour, 1 teaspoon of the salt, chili powder and pepper. Pour over turkey.
Cover; cook on Low heat setting 8 to 10 hours.
About 50 minutes before serving, in medium bowl, mix dumpling ingredients. Drop dough by spoonfuls onto hot turkey mixture. Arrange zucchini slices around dumplings; sprinkle with remaining 1/4 teaspoon salt. Increase heat setting to High. Cover; cook 35 to 45 minutes longer or until toothpick inserted in center of dumplings comes out clean.
