Turkey stew with dumplings

Votes: 1

Time: 4 hours 50 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 1072, total fat 27 G., saturated fats 12 G., proteins 134 G., carbohydrates 73 G., fiber 11 G., cholesterol 404 mg, sodium 2102 mg, sugar 13 G.

After a big holiday dinner, you probably have some leftover carcasses from a roast turkey and some meat. Don't throw away the bones—they make a wonderful, rich broth, which you can use the next day to make a thick, flavorful stew with vegetables and large, plump dumplings.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Stu

Leftover roast turkey carcass + 3-4 cups shredded turkey meat
1 onion, cut into quarters
2 celery stalks, quartered crosswise (reserve the leaves for the dumplings)
450 g carrots (3 cut crosswise into 4 pieces; the rest thinly sliced)
1 bay leaf
3 sprigs of parsley
3 sprigs of thyme
4 tablespoons unsalted butter
4 shallots, chopped
1/4 cup flour
450 g parsnips, peeled and thinly sliced
Juice of half a lemon
450 g green beans, cut into 2.5 cm pieces (remove ends)
Chopped fresh chives for topping

dumplings

3 cups premium flour + extra
3/4 cup chopped fresh herbs and celery leaves
1 tbsp. baking powder
1 teaspoon of baking soda
1 teaspoon of salt
Freshly ground black pepper
6 tablespoons cold unsalted butter, cut into small pieces
1.5 cups chilled sour milk

Ingredient Substitution Suggestions

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Recipes with similar ingredients: celery, carrot, bay leaf, bouquet garni, thyme, parsley, bouillon, green beans, parsnip root, turkey, lemon juice

Cooking the dish according to the recipe:

Prepare the broth:

Separate the turkey bones and set the meat aside. Place the bones in a large, deep saucepan and cover with cold water (4–5 quarts). Add the onion, celery, 3 carrot quarters, and bay leaf. Tie the parsley and thyme with kitchen string and add to the pan, then cover and bring to a simmer over medium heat. Remove the lid, reduce the heat to medium-low, and simmer for 3–4 hours.
Remove the bones and vegetables with a slotted spoon and discard, then strain the broth through a sieve. Return the broth to the pan and simmer over medium-high heat until reduced by half, 30–40 minutes (you'll have about 8 cups of broth).

About 45 minutes before serving, prepare the dumplings. Cover them with plastic wrap while you cook the stew.
Stu:

In a large, wide saucepan, melt the butter over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the flour and cook, stirring, for 30 seconds. Gradually add the broth and bring to a boil, stirring constantly. Season with salt and pepper to taste. Add the chopped carrots and parsnips, cover, and cook for 5 minutes.
Add the turkey, lemon juice, and green beans. Arrange the dumplings in a single layer (leave them in squares or form into circles). Cover and simmer until tender, about 20 minutes. Ladle the stew into bowls; garnish with chives.
dumplings:
Yield: 6-8 servings

Combine flour, herbs, baking powder, baking soda, salt, and 1/4 teaspoon black pepper. Blend in butter with a pastry blender until smooth. Stir in the sour milk. Place on a floured sheet of parchment paper. Roll out into a 2 cm thick rectangle. Using a large knife, cut the dough into 5 cm squares. Cover with plastic wrap.