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