This past Thanksgiving, my hubby brought home one of the biggest turkeys I had ever seen! Let alone cooked! (I swear, I literally looked over my shoulder at my ovens thinking, is this monster going to fit??) I nearly got out the measuring tape!!
He bought a humongous one so that we’d have plenty of leftover meat for lots of different meals later on.
Smart man. I’m raising him right. 😉
One of my personal favorites to make with the leftover bird, is Roast Turkey and Dumpling Stew! I was on to my next-to-last bag of pulled meat, so I thought that I better be whipping up a batch, quick!, before it was all gone! 😉
I also had a PRIMO jar of turkey stock that I had made, too.
This was going to be the best batch EVER.
(*You can just sub regular turkey or chicken broth or stock if you don’t have any, though).
Since the meat is already cooked, this comes together rather quickly! You just cut up your basic trio of vegetables being carrots, onions and celery with the leaves, …..
…. and add them to a stock pot full of the broth and stock, seasonings and a little butter.
Bring this heavenly liquid to a boil and cook your veggies until tender.
While those are simmering and boiling away, filling the house with insanelyincredible smells already, whip up your easy-peasy dumpling dough!
When the veggies are tender, add your seasoned, herbed dough to the boiling pot, a small spoonful at a time, using two regular eating spoons. (One to scoop, and one to scrape off into the pot).
Place a tightly fitting lid on top and leave it be!
Just walk away.
DO NOT PEEK!
And this is why we never lift the lid!
Perfection is easily achieved!!
Just look at those gorgeous, light ‘n fluffy pillows of heavenly goodness!! 😀
I then just add the meat and gently fold it into the hot broth….
…. and make a simple slurry of cold milk and cornstarch to add to the pot to thicken it just a little. It just makes it heartier and richer, and helps to keep the juices from running down your chin! 😉
This stew could not be easier to make! And will certainly take you back in time…perched on a tall, wooden stool, watching Grandma make magic happen on her old, white porcelain stove!
Chockfull of healthy veggies, protein-filled lean roast turkey,
light as air dumplings, and rich, creamy broth!
What more could one dream of??
I so hope that you make this! And if you don’t have any turkey stashed away in the freezer, just roast a small one, or a small chicken, or even start with pulled rotisserie chicken that you can purchase at your local grocery store!
This really doesn’t take long, especially if you can start with meat that is already cooked or roasted. And it’s also very frugal to boot!
The dumplings are the star of the show, though! Truly, little dainty bites of heaven! So light and fluffy, with a nice touch of aromatic herbs that aren’t overpowering for tiny tastebuds!
Kids (of all sizes… 😉 ) will want to fight over them.
So make sure you count them and give an even amount to each bowl. 😉
As some things never change.
Thank goodness. 😉
Yield: 5 - 6 servings
Ingredients
For the Dumplings:
Thicken at End With:
Instructions
