I interrupt my regularly scheduled vacation to post this wonderful recipe that uses up a bunch of your Turkey Day leftovers. A stock made with the roasted carcass of the bird along with a few other aromatics serves as the base of this hearty stew. With this weekend being as chilly as it will be in much of the country, can you think of a better way to warm up?
Turkey Dumpling Stew
recipe courtesy Food Network Magazine
1 leftover roasted turkey carcass, plus 3 to 4 cups shredded turkey meat
1 onion, quartered
2 stalks celery, quartered crosswise (save the leaves for the dumplings)
1 pound carrots (3 quartered crosswise; the rest thinly sliced)
1 bay leaf
3 sprigs parsley
3 sprigs thyme
Dumpling dough (recipe linked below)
4 tablespoons unsalted butter
4 shallots, minced
1/4 cup all-purpose flour
Kosher salt and freshly ground pepper
1 pound parsnips, peeled and thinly sliced Juice of 1/2 lemon
1 pound green beans, trimmed and cut into 1-inch pieces
Chopped fresh chives, for topping
Make the stock: Pull the turkey carcass apart into smaller pieces; set the meat aside. Put the bones in a large, deep pot and add cold water to cover, 4 to 5 quarts. Add the onion, celery, the 3 quartered carrots and the bay leaf. Tie the parsley and thyme together with twine and add to the pot, then 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 with a skimmer and discard, then strain the stock though a fine-mesh strainer. Return the stock to the pot and simmer over medium-high heat until reduced by half, 30 to 40 minutes (you’ll have about 8 cups stock).
About 45 minutes before serving,
Prepare the dumplings . Keep covered with plastic wrap while you make the stew.
Make the stew: Melt the butter in a large, wide pot over medium heat. Add the shallots and cook until soft, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Gradually add the stock, stirring, and bring to a simmer. Season with salt and pepper. Add the sliced carrots and parsnips, cover and cook 5 minutes.
Stir in the turkey meat, lemon juice and green beans. Add the dumplings in a single layer (leave as squares or pat into rounds). Cover and simmer until the dumplings are cooked through, about 20 minutes. Ladle into bowls; top with chives.
3 cups all-purpose flour, plus more for dusting
3/4 cup minced mixed fresh herbs and celery leaves
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Freshly ground pepper
6 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk
Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.
Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle.
Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap.