| Level: | Intermediate |
| Total: | 4 hr 50 min |
| Prep: | 50 min |
| Cook: | 4 hr |
| Yield: | 6-8 servings |
| Level: | Intermediate |
| Total: | 4 hr 50 min |
| Prep: | 50 min |
| Cook: | 4 hr |
| Yield: | 6-8 servings |
Ingredients
- 1 leftover roasted turkey carcass, plus 3 to 4 cups shredded turkey meat
- 1 onion, quartered
- 2 stalks celery, quartered crosswise (save the leaves for the Dumplings)
- 1 pound carrots (3 quartered crosswise; the rest thinly sliced)
- 1 bay leaf
- 3 sprigs parsley
- 3 sprigs thyme
- Dumpling Dough, recipe follows
- 4 tablespoons unsalted butter
- 4 shallots, minced
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground pepper
- 1 pound parsnips, peeled and thinly sliced Juice of 1/2 lemon
- 1 pound green beans, trimmed and cut into 1-inch pieces
- Chopped fresh chives, for topping
- 3 cups all-purpose flour, plus more for dusting
- 3/4 cup minced mixed fresh herbs and celery leaves
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Freshly ground pepper
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 1/2 cups cold buttermilk
Instructions
- Make the stock: Pull the turkey carcass apart into smaller pieces; set the meat aside. Put the bones in a large, deep pot and add cold water to cover, 4 to 5 quarts. Add the onion, celery, the 3 quartered carrots and the bay leaf. Tie the parsley and thyme together with twine and add to the pot, then cover and bring to a simmer over medium heat. Uncover, reduce the heat to medium low and cook 3 to 4 hours. Remove the bones and vegetables with a skimmer and discard, then strain the stock though a fine-mesh strainer. Return the stock to the pot and simmer over medium-high heat until reduced by half, 30 to 40 minutes (you’ll have about 8 cups stock).
- About 45 minutes before serving, prepare the Dumplings. Keep covered with plastic wrap while you make the stew.
- Make the stew: Melt the butter in a large, wide pot over medium heat. Add the shallots and cook until soft, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Gradually add the stock, stirring, and bring to a simmer. Season with salt and pepper. Add the sliced carrots and parsnips, cover and cook 5 minutes.
- Stir in the turkey meat, lemon juice and green beans. Add the Dumplings in a single layer (leave as squares or pat into rounds). Cover and simmer until the Dumplings are cooked through, about 20 minutes. Ladle into bowls; top with chives.
- Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.
- Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle.
- Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1072 |
| Total Fat | 27 g |
| Saturated Fat | 12 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 11 g |
| Sugar | 13 g |
| Protein | 134 g |
| Cholesterol | 404 mg |
| Sodium | 2102 mg |
| Serving Size | 1 of 8 servings |
| Calories | 1072 |
| Total Fat | 27 g |
| Saturated Fat | 12 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 11 g |
| Sugar | 13 g |
| Protein | 134 g |
| Cholesterol | 404 mg |
| Sodium | 2102 mg |
Reviews
Used store-bought turkey stock and frozen green beans. Turned out great!
I made this tonight and thought it was very delicious. I made some little adjustments. I used chicken stock because I already threw out my turkey carcass. I added more carrots and celery to the recipe and sweated the carrots, celery and parsnips in a dutch oven first. I added these veggies toward the end of the recipe at the same time I added the turkey and green beans. Like Brook, I also used a yellow onion because it was all I had. But it worked very nicely. I reduced the butter to cook the shallots in. I added more fresh herbs to the broth to use up my Thanksgiving herbs – added lots of thyme and some rosemary. The dumplings were very yummie. But next time I make this, I will only use two cups of flour to make the dumplings instead of 3 because it just seemed like too much. This dish reminded me of chicken pot pie. I think I might add peas to it next time as well. It was a great way to make thanksgiving left overs new.
I made some modifications to the recipe and I’ll use this one again and again! I added celery, reduced the amount of green beans, and used yellow onion instead of shallots (it’s what I had). I also substituted potatoes for the parsnips. It. was. awesome.
As others have said, it’s time consuming, but it’s not labor intensive.
I thought it was tasty; just reduce the amount of green beans.
It tasted fine, wasn’t amazing. The balance of the vegetables wasn’t very good – it needed less green beans, more carrots. I just didn’t like it very much and neither did my family. The dumplings and the broth were fantastic though.
I’m rating and reviewing based on a significant modification–I use a leftover rotisserie chicken carcass and essentially halve the rest of the recipe for chicken dumpling stew instead. It is one of my favorite meals and consistently receives complements. Plus, I love how it doesn’t let anything go to waste!
Making the stock was time consuming, but not labor intensive at all. It’s really easy and can be done a day (or few ahead. Boiling it down after removing the carcass really intesifies the richness of the broth, and this stock can be used for many recipes.
This is one of the best stews I’ve ever had! Everyone raved about it at the table. This one is definetely time consuming, but if you’re home for the holidays, and enjoy cooking for family & friends like I do, then it was well worth it! I’ll absolutely be making this one again!
Yummy! The home made turkey stock is key, although time consuming well worth the wait. The turkey came out a little dry, but in this stew you couldn’t even tell!!!! Great dinner for the weekend on a cold day.
This is a great comfort food recipe. I have made it twice for different groups of people and it got rave reviews both times. It has great flavor. My only recommendation is to make your broth and do your vegetable and herb chopping the day before since they take a lot of time. If you’ve got it all ready to go, the recipe comes together very easily once you start to cook it. Also, the second time I made it I cheated and used Bisquick for my dumplings. Much easier and just as tasty. When reheating add a little water or broth to thin it out.