Food for Thought
Food for Thought: Leftover Turkey Dumpling Stew Recipe
~suggestion... serve over Mashed Potatoes~
Read and gather entire ingredients list for Stock, Dumplings & Stew before beginning
(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
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
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.
(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
(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.
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
Serve over warmed leftover Mashed Potatoes
Yield: 6-8 servings