Tuesday, January 18, 2011

Oh Baby It's Cold Outside - Turkey Dumpling Stew

1 leftover roasted turkey carcass, plus 3 - 4 cups shredded turkey meat
1 onion, quartered
2 stalks celery, quartered crosswise (save the leaves for the dumplings)
1 lb carrots (3 quartered crosswise; the rest thinly sliced)
1 bay leaf
3 sprigs parsley
3 sprigs thyme
4 Tbsp butter
4 shallots, minced
1/4 cup flour
Kosher salt and freshly ground pepper
Juice of 1/2 lemon
1 lb green beans, trimmed and cut into 1" 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 - 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 - 4 hours.  Remove the bones and vegetables with a skimmer and discard, then 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 - 40 minutes.  (You'll have about 8 cups of stock.)

Prepare the dumplings (recipe is below).

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.  Cover and cook 5 minutes.  Stir in the turkey meat, lemon juice and green beans.  Add the dumpling (see recipe below) in a single layer.  Cover and simmer until the dumplings are cooked through, about 20 minutes.  Ladle into bowls; top with fresh chives.

3 cups flour (plus more for dusting)
3/4 cup minced mixed fresh herbs and celery leaves
1 Tbsp baking powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Freshly ground pepper
6 Tbsp cold butter, cut into small pieces
1 1/2 cups cold buttermilk

Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 tsp 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" thick rectangle.

Cut the dough into rough 2" squares with a large knife.  Cover with plastic wrap.  Keep covered while you make the stew.

Just reading this recipe should make you feel better - this is a true comfort food recipe.  Enjoy!

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