PERFECTLY PLANNED,
TASTY RECIPES

Turkey Dumpling Stew

Ingredients:
Turkey Stock:

(can use prepared/purchased Turkey or Chicken Stock which is easier and quicker but homemade will be richer and highly suggested if you have the time)

  • Leftover Roasted, Grilled or Smoked Turkey Carcass
  • 4 to 5 Quarts Cold Water
  • 1 Onion – quartered
  • 2 stalks Celery – quartered crosswise (save leaves for Dumplings)
  • 1# Carrots – 3 quartered crosswise, the rest thinly sliced and set aside for Stew
  • 1 Bay Leaf
  • 3 sprigs Parsley
  • 3 sprigs Thyme

 


 

Dumpling Dough:

(make before making the stew, wrap in plastic wrap to hold and keep moist)

  • 2 to 3 cups of All Purpose Flour – Plus more for dusting
  • 3 quarters of a cup of Fresh Herb Mixture – finely chopped… (Use what you have leftover.  If possible, equal parts of each.)
  • Suggest: Thyme, Rosemary, Sage, Parsley, Tarragon… whatever you used while preparing Thanksgiving dishes will be great.
  • 1 Tabelspoon of Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • Freshly Ground Black Pepper – to taste
  • 6 Tablespoons of Cold Unsalted Butter – cut into small pieces
  • 1 and half a cup of Cold Buttermilk

 


 

Stew:
  • 4 Tablespoons of Unsalted Butter
  • 4 Shallots – minced (substitute 1/4 C. Yellow or White Onion OR white part of Leek if necessary)
  • 1 quarter cup of All-Purpose Flour
  • Turkey Stock (recipe ABOVE or use PREPARED/PURCHASED Chicken or Turkey Stock)
  • 3 to 4 cups of Shredded Turkey Meat
  • 1# Parsnips (or Yukon Gold Potatoes) – peeled and thinly sliced
  • Juice of half a lemon Lemon
  • Half a cup of Fresh Green Beans – trimmed and cut into 1-inch pieces(if you have leftover cooked Green Beans…. use them instead of fresh but add a step later)
  • Fresh Chives – chopped for garnish

OPTIONAL:  if you have Leftover Peas, Corn, Roasted Sw. Potatoes, etc.- toss them in just prior to topping with Dumplings.

You may have to add additional stock depending upon additional veggies and density of stew.

 


 

Stock Directions:

(can be made several days ahead)

Pull the Turkey Carcass apart into smaller sections allowing it to fit into a stock pot.

Place Carcass into a large deep stock pot and add Cold Water to cover – approx. 4 to 5 quarts.

Add the Onion, Celery, 3-quartered Carrots and Bay Leaf.

Tie the Parsley and Thyme together w/ twine and add to the pot.

Cover and bring to a simmer over medium heat.

Uncover, reduce the heat to medium low and cook 3 to 4 hours.

Remove the bones and vegetables w/ a skimmer and discard.

Strain the Stock through a fine-mesh strainer.

Return the Stock to the pot and simmer over medium-high heat until reduced by half, 30 to 40 minutes more.

YIELD:  Approx. 8 Cups of Turkey Stock

 


 

Dumpling Directions:

(make about 45 minutes before serving)

Keep covered w/ Plastic Wrap while you make the Stew.

Whisk 2 Cups of Flour, Herb Mixture, Baking Powder, Baking Soda, Salt and 1 quarter teaspoon of Pepper.

Cut in the Butter with a pastry blender of fork and knife until sandy.

Add more Flour 1 tablespoon at a time if mixture doesn’t become “sandy”.

Stir in the Buttermilk.

Once texture/consistency is appropriate, turn out onto a floured piece of parchment paper or cutting board.

Pat into a three quater-inch thick rectangle.

Cut the dough into 2-inch squares with a large knife.

Cover with Plastic Wrap.

 


 

Stew Directions:

Melt the Butter in a large wide pot over medium heat.

Add the Shallots and cook until soft – about 3 minutes.

Add the Flour 1 Tablespoon at a time, stirring constantly until thoroughly mixed.

Gradually add Stock, stirring constantly.

Bring to a simmer. Season with Salt and Pepper.

Add sliced Carrots, Fresh Green Beans and Parsnips.

Cover and Cook for 5 minutes or until al dente or somewhat fork-tender.

Stir in the Turkey Meat & Lemon Juice.  If using LEFTOVER COOKED GREEN BEANS,  PEAS, CORN, etc. add now instead of earlier.

Add the Dumplings in a single Layer.

Cover and Simmer until the Dumplings are cooked through, about 20 minutes.

Ladle into bowls. Garnish w/ Chives

 


 

Serving Suggestion:

Serve over warmed leftover Mashed Potatoes

Yield:

6-8 servings

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