Tuesday, November 30, 2010

turkey and dumplings

i love leftovers
especially when they make their way into soup
as it happens
there is always a lot of dark meat left behind than white
and the wings and drumsticks go uneaten
i use the wings in making stock
and all the leftover meat in soup
this is a riff on chicken and dumplings
however it remains a hearty but brothy soup
i enjoy it
sitting in front of the fire
on a snowy day
with a good cookbook in hand
and 
this american life on the radio
turkey and dumplings
(printable recipe)
for the soup
1/2 cup chopped pancetta (optional)
olive oil 
1 large leek--chopped
1 large carrot--peeled and chopped
2 ribs celery--chopped
1 jalapeno--ribs and seeds removed and chopped
1 shallot--finely chopped
2 garlic cloves--finely chopped
2 medium white potatoes--chopped
1 cup mushrooms--chopped
1 tsp kosher salt (optional)
1/2 tsp black pepper 
10-12 cups broth
leftover  (cooked) turkey cut into pieces
fry the pancetta in a stock pot with a bit of olive oil over medium heat.  when the fat is rendered, toss in the leek, shallot and garlic. do not let the garlic brown.  when the leek and shallot are soft toss in the remaining vegetables and stir.  allow to cook for about 5 minutes.  add salt and pepper and the broth.  cover and let simmer until the vegetables are soft--about 45-60 minutes.  add the turkey and cook until just warmed through.  meanwhile, prepare the dumplings
for the dumplings
1 1/2 cups flour
1 tsp salt
1/2 tsp pepper
1 1/2 tsp baking powder
1 Tbs chopped fresh chives
4 Tbs cold unsalted butter in small pieces
1/2-3/4 cup milk
stir together the flour, salt, pepper, chives and baking powder in a bowl.  cut in butter.  stir in enough milk to make a just-sticky dough.  drop by large spoonfuls into simmering soup, turning once to ensure they cook on both sides. i cook the dumplings and then remove them and place them in a casserole and place in the oven to keep warm, but you can serve directly from the soup as well. 

i am linking to
 tuesday night supper club
(where i am hosting a great give-a-way!)
and








11 comments:

  1. I LOVE dumplings! This soup sounds perfect for a cold winter's night!

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  2. I have never made dumplings before! I love them though and these look fantastic, thanks!

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  3. I bet the herbs were really a nice touch this looks like a good use of those Thanksgiving left overs

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  4. This sounds so good, I haven't made dumplings but I keep seeing them on blogs and I am dying to try them. I like that yours are from scratch and not a mix.

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  5. My mother used to make dumplings all the time and I loved them! Pancetta sounds good in the soup. What a hearty and yummy soup! Joni

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  6. This would be a great way to use up turkey and gravy!

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  7. I LOVE chicken and dumplings and in my freezer are the two turkey carcasses along with extra meat. I am SO making this recipe. Sounds yummy!

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  8. I am another dumpling virgin - but I just love the sound of this soup - and the pancetta is what makes the recipe stick out! Thanks for sharing this with the hearth and soul hop!

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  9. I can't even begin to tell you how I feel about dumplings....Your recipe looks incredible and I am way past dinnertime. Thanks for sharing with the Hearth and Soul hop.

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  10. You had me at "pancetta"! Mmmm... this recipe sounds so good, so warm, and so comforting. We always have Thanksgiving at my mom's house and she makes the turkey. I always pass on leftovers, but now you've got me rethinking my old routine. Perhaps I'll take some turkey home from Christmas dinner after all!

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  11. Turkey (or chicken) and dumplings is one of the {sparse} things that my mom used to make us when we were under the weather...and this totally brought that back to me. They sound wonderful, I'm so glad you brought them to the hop this week :D

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