Comfort food for cool fall evenings. Delicious dumplings and stew made using leftover turkey.
2 T butter
2 T olive oil
2 shallots minced
2 garlic cloves minced
5 T all purpose flour
4 C chicken or turkey broth¹
2 carrots sliced
2 celery stalks diced
1 t thyme
1/2 t Herbes de Provence
1 C frozen peas
1 1/2 C leftover cooked turkey breast cut into 1/4 inch pieces
Salt and pepper
1 3/4 C all-purpose flour
2 t baking powder
1/2 t baking soda
1 t salt
3 T chilled butter cubed
1/4 C chives minced
1/3 C parsley minced
1 large egg
3/4 C buttermilk
Preheat oven 350º F Serves 4
Over medium high heat add butter and olive oil to 4 1/2 quart covered pot. Add shallots and cook for 2 minutes. Add garlic and cook until fragrant. Add flour and cook for 3 minutes.
Whisk in liquid gradually until flour is combined and all lumps are gone.
Add carrots, celery, herbs, peas, turkey, broth and season to taste with salt and pepper. Bring to boil and then simmer covered for 10 minutes.
Add flour, baking powder, baking soda, and salt to medium bowl and combine.
Add egg and buttermilk into small bowl and whisk together
Cut chilled butter into flour mixture until coarse crumbs form.
Stir in mixed herbs to flour mixture.
Add in buttermilk mixture and stir until just combined.
Remove lid from pot and drop tablespoonfuls of dumpling batter into the stew.
Cover and move to preheated oven and cook for 20 minutes.
Serve with hearty bread and green salad.
¹I save leftover defatted turkey jus and use in place of or with broth to add more depth of flavor.