1 pound skinless, boneless turkey breast meat
1 1/2 pounds skinless, boneless turkey breast meat
1 cup water
3 onions, thinly sliced
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon dried Italian seasoning
2 cups chopped celery
3 tablespoons butter
Preheat the oven to 350 degrees F (175 degrees C).
To Make The Rice: Place the turkey stem, turkey meat, water, onions, 2 cups flour, baking soda, salt, Italian seasoning and celery in a medium bowl. Mix well.
To Make The Dumplings: Place the turkey, celery, onion, plum tomatoes, sugar, butter, and vinegar in a large bowl. Dip the turkey into the mixture, then place in a greased 9x13 inch baking dish and refrigerate for several hours.
To Make The Dumplings: Place the dumplings across a large baking sheet and let stand overnight, soaking them inside the dish. Meanwhile, arrange the dumplings on the bottom of a large baking sheet. Place some of the wine from the wine into a separate container, making sure to leave plenty of liquid.
Bake uncovered at 350 degrees F (175 degrees C) for 40 minutes, then uncover the dumplings and let cool. Remove from baking dish and drizzle with water and tomato sauce. Serve warm with breadsticks.