Thursday, January 5, 2012

Turkey and Dumplings

Recorded and prepared January 5, 2012. Adapted from an online recipe by King Arthur Flour. By using frozen vegetables, the preparation is greatly simplified. This is a nice way to use roast turkey leftovers and the stock prepared from the remnants. Could easily be adapted to rotisserie, roast, or boiled chicken and use homemade or commercial chicken stock.
 

Dumplings
1-3/4 c all-purpose flour
1/2 t baking powder
1/4 t baking soda
1/2 t salt
1/2 t pepper
4 T chopped fresh parsley
3/4 c buttermilk
1 large egg
Filling
4 T butter
1/3 c all-purpose flour
3 c hot turkey stock
1 t dry thyme
1 bay leaf
2 t salt
1 t ground black pepper
1/2 t Worcestershire sauce
2 12-oz packs frozen soup vegetables, thawed
1 lb diced cooked turkey
Filling. Melt the butter in a 6-quart cast iron Dutch oven over medium heat. When bubbling stops, stir in the flour to form a roux and cook for a 1 minute. Gradually add the hot stock, stirring constantly to prevent lumps. When incorporated, add the herbs, Worcestershire sauce, salt, and pepper. Simmer for a few minutes to thicken. Stir in the vegetables, and simmer for 5 minutes. Add the cooked meat and heat through. Remove the bay leaf.
Dumplings. Preheat the oven to 350 degrees F (177 C). In a large bowl, add the flour, baking powder, baking soda, and salt. Aerate with a whisk. Stir in the parsley. Mix the milk and egg in small bowl and stir into the dry ingredients to form a dough. 

Assemble. Form balls of dough about an 1-1/2 inch across with two spoons and drop on top of the hot filling starting in the center and moving out in circles. Dough balls should be close but not touching. Cover tightly and bake for about 30 minutes. Tops of dumplings should look dry when done.