Turkey and Dumplings
I don’t know about you but I always make too much food, especially around the holidays so I have to come up with fun new ways to use up the leftovers; enter Turkey and Dumplings. Another fun fact you may or may not know about me (well Mike) is that Mike’s family is from the east coast of Canada where they have this delicious (I want to say) side called Dough Boys; insane delicious. The only problem? I can’t get them as good as Mike’s stepmother. She’s shown me how to make them a few times but mine are nowhere near hers. Why am I telling you this you ask? They inspired my dumplings in this recipe and while they aren’t perfect Dough Boys, these are yummy, yummy, yummy dumplings! I think Mike’s stepmother will approve!
Serves 6
3 tbsp (salted) butter
1 large carrot, diced
2 stalks celery, diced
1 large onion diced
227 g Cremini mushrooms, sliced
5-6 sprigs fresh thyme sprigs
3 Cloves garlic, crushed
3 tbsp flour
4 Cups stock (I used sodium-reduced chicken)
1 lb (454 g) Cooked boneless, skinless turkey or chicken, cubed
Salt
Pepper
1 Green onion, sliced (for garnish)
In a large skillet, melt the butter over medium-high heat then add in the carrot, celery, onions, mushrooms and thyme sprigs; season with salt and pepper.
When the onions are soft and translucent and the mushrooms have given off their water, add in the garlic.
Discard the thyme stems.
Then add in the flour and mix until all the white is gone.
Stir in the stock, stirring constantly until the sauce has thickened.
Add the turkey to the pan and bring it to a boil.
Prepare the dumplings as outlined and then drop them tablespoon by tablespoon into the pan and then cover with the pan with a tight-fitting lid.
Drop the heat on the pan to medium-low.
Let the pan simmer for exactly 15 minutes; NO PEAKING (very important!).
Garnish with green onion (optional)
Dumplings:
1 Cup all purpose flour (I used white…eeek!)
1 ½ tbsp baking powder
½ Cup 1% buttermilk (plus more if necessary)
Mix all ingredients until a dough forms, if it’s too dry then add more buttermilk, tablespoon by tablespoon; you want a dough but on the dry side. If the dough ends up too wet then add more flour, wet dumplings won’t work.
Notes:
- I used all white meat
- I used leftover turkey from Thanksgiving.
- Happy Thanksgiving!
