Garlic Turkey and Dumplings

Pull off and discard turkey skin; rinse thighs and pat dry. In a 4 to 5 qt non-stick pan over medium-high heat, melt butter. Add turkey thighs in a single layer and turn often until browned on all sides, 4 to 5 minutes total. Transfer to a rimmed plate. Meanwhile peel garlic cloves. Add to butter in pan; stir often until lightly browned 2 to 3 minutes. Add mushrooms, celery and chilies, stir often until vegetables are lightly browned, 8 to 10 minutes. Add turkey and any accumulated juices, broth and wine. Bring to a boil; cover, reduce heat and simmer until turkey is very tender when pierced. 1 1/4 to 1 1/2 hours. Remove from heat and return turkey to rimmed plate. When turkey is cool enough to handle, pull meat from bones, tearing it into bite-size pieces; discard bones. Return meat to pan and stir in 1/2 cup minced cilantro. Meanwhile, in a bowl, mix flour, baking soda, and 1/2 tsp. salt. Add egg and milk; stir with a fork just until dough is evenly moistened and holds together. Return turkey mixture to high heat; when boiling, reduce to simmering. Gently drop 2 Tbsp. Scoops of dough into pan in a single layer. Cover and simmer without stirring until dumplings are no longer moist in the center of the thickest part about 10 minutes. Spoon turkey and dumplings into wide bowls. Sprinkle evenly with remaining 1/4 cup cilantro. Add salt and pepper to taste.