Turkey Strips with Pumpkin Dumplings

Ingredients

• 1 kg pumpkin
• 250 g whole grain rolls (from yesterday)
• 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 grain semolina (hard wheat; 2 tbsp)
• 15 g potato starch (1 tbsp)
• 2 tbsp liquid butter (30g)
• Salt
• Pepper
• nutmeg
• 2 tbsp olive oil
• 200 ml vegetable broth
• 250 ml heavy cream
• 40 g sour cream (2 tbsp)
• 20 g hard cheese (e.g., mountain cheese)
• 10 g parsley (0.5 bunch)

Instructions

1. 1.

   Peel, halve, seed the pumpkin and cut into bite‑size cubes. Steam 500 g of cubes over water vapor for about 25 minutes until tender. Then press through a potato ricer and let fully drain. Transfer puree to a bowl and cover; refrigerate for at least 2 hours.

2. 2.

   Just before the cooling period ends, roughly cube the rolls and place them in a bowl. Bring milk to a boil in a pot, pour over the rolls and let steep for about 10 minutes.

3. 3.

   Meanwhile clean mushrooms and either leave whole or cut into pieces depending on size. Rinse meat under cold water, pat dry and cut into bite‑size cubes. Peel garlic and finely chop. Clean leek, wash and slice into fine strips.

4. 4.

   Combine rolls and pumpkin puree in a bowl. Add eggs, semolina, starch and butter; season with salt, pepper and freshly grated nutmeg. Knead into a smooth, well‑mouldable dough. With damp hands shape 8 dumplings from the dough.

5. 5.

   Bring plenty of salted water to a boil in a large pot. Gently slide dumplings in and simmer on low heat for about 20 minutes until cooked.

6. 6.

   In the meantime heat 1 tbsp oil in a pan and sear meat over high heat for 3–4 minutes. Remove and set aside. Add remaining oil, then sauté mushrooms for 3–4 minutes; remove again. Add leek, garlic and remaining pumpkin cubes to the pan and cook for about 5 minutes. Deglaze with broth, cover and simmer on low heat for 5 minutes. Stir in cream and sour cream, let thicken slightly, then return mushrooms and meat. Simmer for another 5 minutes; season with salt and pepper. Grate cheese meanwhile. Wash parsley, dry and chop.

7. 7.

   Divide ragout among four plates. Place dumplings on top and sprinkle with cheese and parsley.