~suggestion... serve over Mashed Potatoes~

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: 6-8 servings