Turkey Dumpling Stew

Total Time:
4 hr 50 min
Prep:
50 min
Cook:
4 hr

Yield:
6-8 servings
Level:
Intermediate

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 linked below)
  • 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
Directions

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.

Photograph by Con Poulos


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    This recipe is featured in:

    Top Thanksgiving Leftovers