Soups And Stews

Turkey and Dumplings

Name: Turkey and Dumplings
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 6 servings
Ingredients: 6 tablespoons unsalted butter; 3 tablespoons plus 1 1/2 cups all-purpose flour, divided; 1 1/2 quarts (48 ounces) homemade or store-bought low sodium chicken broth; 1 cup leftover gravy (optional); 1 large onion, finely sliced (about 1 1/2 cups); 2 medium carrots, chopped medium (about 1 1/2 cups); 3 medium ribs celery, chopped medium (about 1 1/2 cups); 1 pound leftover roast turkey, torn into rough bite-sized pieces (see note); 1 1/2 cups thawed frozen peas; 1/2 cup minced fresh parsley leaves; Kosher salt and freshly ground black pepper; 1/2 teaspoon baking powder; 2 tablespoons minced fresh chives; 1/2 cup buttermilk; 1 whole egg

6 servings

porties

5 minutes

actieve tijd

55 minutes

totale tijd

Begin met koken

Ingrediënten

6 tablespoons unsalted butter

3 tablespoons plus 1 1/2 cups all-purpose flour, divided

1 1/2 quarts (48 ounces) homemade or store-bought low sodium chicken broth

1 cup leftover gravy (optional)

1 large onion, finely sliced (about 1 1/2 cups)

2 medium carrots, chopped medium (about 1 1/2 cups)

3 medium ribs celery, chopped medium (about 1 1/2 cups)

1 pound leftover roast turkey, torn into rough bite-sized pieces (see note)

1 1/2 cups thawed frozen peas

1/2 cup minced fresh parsley leaves

Kosher salt and freshly ground black pepper

1/2 teaspoon baking powder

2 tablespoons minced fresh chives

1/2 cup buttermilk

1 whole egg

Instructies

In a large Dutch oven, heat 3 tablespoons (45g) butter over medium-high heat until melted. Add 3 tablespoons (24g) flour and cook, stirring constantly, until pale golden brown, about 3 minutes. Slowly whisk in broth. Add gravy, if using, along with onions, carrots, and celery. Bring to a simmer and cook, stirring occasionally, until vegetables are softened, about 10 minutes. Stir in turkey, peas, and half of parsley, and season to taste with pepper and 1 1/2 teaspoons salt. Remove from heat.

Melt remaining 3 tablespoons (45g) butter. In a medium bowl, stir together remaining 1 1/2 cups (192g) flour, baking powder, chives, remaining parsley, and remaining 3/4 teaspoon salt. In a second bowl, whisk together buttermilk, egg, and melted butter in a second bowl. Pour buttermilk mixture over flour mixture and stir with a wooden spoon until it forms a shaggy dough.

Return stew to a bare simmer. Using a tablespoon measure, drop dumpling dough in 1-inch balls over surface of stew. Cover and cook until dumplings have puffed, feel firm to the touch, and a toothpick inserted in center of one comes out clean, about 15 minutes. Serve immediately.

Voedingswaarde

Portiegrootte

Serves 4 to 6

Calorieën

507 kcal

Totale vet

21 g

Verzadigd vet

10 g

Onverzadigd vet

0 g

Transvet

Cholesterol

147 mg

Natrium

1024 mg

Totale koolhydraten

45 g

Voedingsvezels

5 g

Totale suikers

6 g

Eiwit

35 g