Blueberry Dumplings

This is the first recipe I wish I never tried. I say this because it is yummy to the 10th power. When I have blueberries in the fridge it's all I want to make... but alas, like all (most) Paul Deen recipes, it's no where near healthy. Try it over vanilla bean ice cream, and you'll regret it... You'll be addicted and want it all the time. Great for entertaining or a quiet evening at home. Happy eating!

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar, plus 1 1/2 cups
• 1 teaspoon baking powder
• Pinch salt
• 1/2 cup (1 stick) butter, softened
• 1/4 cup milk
• 1 quart fresh or frozen blueberries
• 2 cups water
• Vanilla ice cream or fresh cream, for serving

Directions

Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside.

In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings. Serve warm with vanilla ice cream or fresh cream.

Turkey and Wild Mushroom Meatloaf Patties with Pan Gravy

This recipe is sooo delicious. I made it one night for my hunny and we both devoured it! I tend to like meatloaf with brown gravy, he goes for the red... This was an amazing alternative!!! The mushrooms and the sage especially give it an amazing taste! Serve with smashed taters and a veggie and you're good to go! Happy eating!

• Note: clean mushrooms with a damp cloth. Do not run directly under water.
• 3 tablespoons extra-virgin olive oil, 2 turns of the pan for the mushrooms, 1 turn for the patties
• 8 cremini mushrooms, (baby portobellos), chopped
• 8 shiitake mushrooms, chopped
• 1 shallot, chopped
• Salt and pepper
• 1 1/3 pounds ground turkey, the average weight of 1 package
• 3 or 4 sprigs fresh sage, leaves chopped, about 2 tablespoons
• 1 tablespoon Worcestershire sauce, eyeball it
• 1/2 cup Italian bread crumbs
• 1 egg, beaten
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups chicken stock
• 1 teaspoon poultry seasoning

Directions

Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.

Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.