Turkey Dumpling Stew (Food Network Kitchens) |
|
 |
Prep Time: 50 Minutes Cook Time: 240 Minutes |
Ready In: 290 Minutes Servings: 6 |
|
Ingredients:
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 |
Directions:
1. 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).
2. About 45 minutes before serving, prepare the dumplings. Keep covered with plastic wrap while you make the stew.
3. 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.
4. 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.
5. Photograph by Con Poulos
|
|