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This recipe is packed with harvest flavor. A rich cranberry sauce tops dumplings flavored with sweet potato, nutmeg, pepper and sage for a hearty, wholesome side.
2 tbsp minced onion
2 tbsp shredded carrot
1 tsp Smart Balance® Cooking Oil
1/2 lb ground chicken
1 egg white
1/4 tsp each salt, black pepper
1/8 tsp each, ground sage, ground ginger
1 (1-lb) sweet potato
2 cups flour
1/2 tsp each salt, black pepper
1/8 tsp nutmeg
2 cups fresh or frozen cranberries
1/2 cups water
1/3-1/2 cups sugar, depending on cranberries and desired sweetness
Sauté onion and carrot in oil just until softened. Cool. In medium bowl, add sautéed vegetables to ground chicken along with egg white, salt, pepper, sage and ginger. Mix well and set aside.
For dumplings, microwave or bake sweet potato until softened; cool. Remove skin and mash potato in a medium bowl. In separate bowl, combine flour, salt, pepper and nutmeg. Add egg to mashed sweet potato and mix well. Mix in 1 ½ cups flour mixture. Knead remaining flour mixture into dough.
On a floured surface, roll out dough to be 1/8 inch thick. Using a 3-inch cutter, cut dough into circles. To make dumplings, spoon a rounded half-tablespoon of chicken mixture into center of each dough circle. Fold dough in half around meat mixture, sealing seam with water, to form half-circles. Press dumplings gently to slightly flatten.
Drop dumplings, a few at a time to prevent from sticking together, into boiling water. Cook 10 minutes. Remove with slotted spoon. Serve hot dumplings with Cranberry Coulis.
To make Coulis, combine cranberries, water and sugar in a saucepan. Bring to a boil. Reduce heat to low and cook 20 to 30 minutes or until berries are cooked down. Press mixture through a food mill or a strainer. If necessary, thin with water to desired consistency.
Makes ????? servings. ??? serving size
Nutrition Per Serving:
Saturated Fat 0g
Trans Fatty Acid 0g
Poly Fat 0g
Mono Fat 1g
Dietary Fiber 3g
Total Sugars 8g