Turkey and Stuffing Dumplings
Turn your leftover turkey and stuffing into savory, comforting dumplings.
Ingredients
Optional Pressure Cooker Bone Broth
- 1 turkey carcass
- 3 carrots, cut into 2-inch pieces
- 3 celery stalks, cut into 2-inch pieces
- 1 onion, quartered
- 1 tbs. apple-cider vinegar
- 1 tbs. sea salt
- Fresh herbs such as sage, thyme, or rosemary (optional)
Stew
- 3 tbs. butter
- 1 yellow onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- ½ tbs. minced fresh rosemary
- ½ tbs. minced fresh sage
- ½ tbs. fresh thyme leaves
- 2 tbs. cornstarch
- 4 cups Pressure Cooker Bone Broth (or store-bought chicken or turkey stock)
- 3 cups shredded leftover turkey
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 cup frozen peas
- ¼ cup finely chopped fresh parsley, plus more for garnish
Stuffing Dumplings
- 2 cups leftover stuffing
- 1 egg, lightly beaten
- ½ cup oat flour (plus more as needed)
- ¼ cup plain, full-fat Greek yogurt (plus more as needed)
- 1 tsp. baking soda
Directions
Make the bone broth (if using):
STEP 1
In a pressure cooker, add the turkey carcass, carrots, celery, onion, vinegar, salt, and optional herbs.
STEP 2
Add enough water to completely submerge the bones, then seal and cook on high pressure for two hours. Allow the cooker to depressurize naturally, then strain the broth with a fine-mesh strainer.
STEP 3
Set aside four cups for the stew and dumplings; refrigerate or freeze the rest.
For the stew:
STEP 1
Preheat a Dutch oven or other heavy-bottomed pot over medium heat, then add the butter and heat until it’s melted.
STEP 2
Add the onions, carrots, celery, rosemary, sage, and thyme, cooking until tender, about six to eight minutes. Sprinkle in the cornstarch and stir until the vegetables are evenly coated.
STEP 3
Slowly pour in the broth, stirring continuously and scraping anything off the bottom of the pan. Add the shredded turkey. Bring the mixture to a low simmer, then taste and add salt or pepper as needed.
STEP 4
Allow to simmer uncovered while preparing the dumplings.
Prepare the dumplings:
STEP 1
Add the leftover stuffing to a large mixing bowl and break it up into small chunks with a spoon.
STEP 2
Add the egg, oat flour, Greek yogurt, and baking soda, and mix well.
STEP 3
Add extra yogurt or oat flour, 1 tablespoon at a time, until the mixture holds together when compressed.
Bring it all together:
STEP 1
Add the peas and parsley to the stew and stir to combine, then use a cookie scoop or large spoon to gently drop golf-ball-size dumplings into the stew.
STEP 2
Stir to distribute the dumplings.
STEP 3
Cover and cook for 12 to 15 minutes, or until the dumplings are cooked through.
STEP 4
Serve hot, garnished with additional fresh parsley if desired.
Photographer: Terry Brennan; Food Stylist: Betsy Nelson
Thoughts to share?
Maddie Augustin is a Minneapolis-based recipe developer.
ADVERTISEMENT
More Like This
Georgian Walnut Dumplings
Walnuts and eggplant are combined with earthy spices in these vegetarian dumplings.
Quenelles of Millet Polenta
Cooked like polenta and presented like a French quenelle (an oval-shaped dumpling), this recipe has complex and complementary flavors to enhance stews, meats or other protein entrées.
Savory Sweet-Potato Pancakes
Serve with sautéed spinach, fried eggs, sliced avocado, tahini, and hot sauce.
This Post Has 0 Comments