Turkey and Dumplings

• 份量: 6 servings
• 准备时间: 5 minutes
• 总时间: 55 minutes

配料

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

步骤

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.

营养

• 每份大小: Serves 4 to 6
• 卡路里: 507 kcal
• 总脂肪: 21 g
• 饱和脂肪: 10 g
• 不饱和脂肪: 0 g
• 胆固醇: 147 mg
• 钠: 1024 mg
• 总碳水化合物: 45 g
• 膳食纤维: 5 g
• 总糖: 6 g
• 蛋白质: 35 g