Turkey With Sweet Potato Dumplings

2 T EVOO
2 yellow onions (small to medium)
4 cups (combined) carrots, celery, and corn, or whatever vegetables you prefer, chopped and raw or frozen
1 1/4 cups whole wheat pastry flour
1/4 cup whole wheat flour
2 cups vegetable or chicken broth
3 cups cooked shredded turkey
1 cup mashed sweet potato (1 3/4 lb sweet potato)
2 t baking soda
1 1/2 cups buttermilk*

Spices:
Salt and Pepper to taste
1/2 t sage
1 T dried parsley
1 T dried garlic

1. Preheat oven to 400 F. Heat the EVOO in a large skillet over medium-high heat, then add onions. Cook until onions are beginning to caramelize, then add other raw vegetables and all spices. If you are using frozen corn, add it when carrots are beginning to soften.

2. When vegetables are becoming tender, add 1/4 cup whole wheat flour and stir well. Allow to cook for two minutes before adding broth and stirring well again. Cover and reduce heat to medium-low, simmer mixture until it thickens; two or three minutes.

3. Stir in turkey and taste, adjust seasoning as necessary, then transfer mixture to a 9x13 baking dish. Set aside.

Dumplings:

1. In a medium or large bowl, gently combine 1 1/4 cups whole wheat pastry flour, sweet potatoes, baking soda, buttermilk, 1/2 t salt and 1/4 t pepper. Do not over-mix. Drop batter in 8 large spoonfuls over the turkey and vegetables, bake for 30-35 minutes or until dumplings begin to brown.

* You can use 1 1/2 cups milk with 1 T white vinegar in substitution for the buttermilk