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!