- 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
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