INGREDIENTS: Read and gather entire ingredients list for Stock, Dumplings & Stew before beginning 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 C. All Purpose Flour – Plus more for dusting
3/4 C. 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 T. Baking Powder
1 t. Baking Soda
1 t. Salt Freshly Ground Black Pepper – to taste
6 T. Cold Unsalted Butter – cut into small pieces
1 1/2 C. Cold Buttermilk
Stew:
4 T. UNsalted Butter
4 Shallots – minced (substitute 1/4 C. Yellow or White Onion OR white part of Leek if necessary)
1/4 C. All-Purpose Flour Turkey Stock (recipe ABOVE or use PREPARED/PURCHASED Chicken or Turkey Stock)
3 to 4 C. Shredded Turkey Meat
1# Parsnips (or Yukon Gold Potatoes) – peeled and thinly sliced
Juice of 1/2 Lemon
1/2# 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 C. Turkey Stock
DUMPLING DIRECTIONS: (make about 45 minutes before serving) Keep covered w/ Plastic Wrap while you make the Stew.
Whisk 2 C. Flour, Herb Mixture, Baking Powder, Baking Soda, Salt and 1/4 t. Pepper. Cut in the Butter w/ a pastry blender of fork and knife until sandy. Add more Flour 1 T. 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 3/4-inch thick rectangle. Cut the dough into 2-inch squares w/ a large knife. Cover w/ 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 1T at a time, stirring constantly until thoroughly mixed. Gradually add Stock, stirring constantly. Bring to a simmer. Season w/ 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 to 8 servings
