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Smoked turkey carcass turned into turkey and dumplings

post #1 of 9
Thread Starter 
The bride and I had a 13 pound bird for Thanksgiving and I wanted to see how the brined and cured bird carcass would do for turkey stock.

So, I started the stock early in the day and ended up with a very flavorful stock that tasted like a hammy turkey soup! drool.gif

The wife asked me to make turkey and dumplings with it, so, I got busy. I did this off the cuff, but it worked out well. Recipe is below the pics.

Turkey stock with chopped turkey meat, sautéed veggies and the roux added.



Dumpling dough ready to cut up into dumplings


Dumplings simmering on top of the stock, actually, it's now a soup.


Time to eat! drool.gif



Here's the recipe. It's written in what my wife calls "Chuckese", so if you have any questions, just let me know... Oh, add salt and pepper to your liking.

Turkey and dumplings

This makes a BIG pot of soup

However much turkey you want, shredded or chopped
1-gallon of turkey stock (made from the turkey bones)
4- cups of above stock reserved back for roux
1- white onion chopped
4- stalks celery chopped
1/2- cup flour
6- Tbs butter
2- Tbs Italian seasoning (equal parts dried basil, oregano, rosemary, thyme)

Add the turkey to the simmering stock.

Sautée the onions and celery in 2 Tbs of butter until clear and soft. Set aside for later.

Add 4- Tbs butter to skillet, when melted and bubbling, stir in flour to begin making roux. As flour solidifies in butter, stir in the reserved stock a little at a time until you have a good gravy consistency, it may not take all 4 cups of stock. Continue stirring over medium high heat until the roux gets to a light tan color. Just before removing from heat, add 1- Tbs Italian seasoning to the roux and stir in.

Gently stir roux into simmering stock and continue to simmer. Add the sautéed veggies.

Make the dumplings

2- cups bisquick mix
2/3-cup milk
1-tbs Italian seasoning

Mix the ingredients together and then knead the dough for a minute or 2. On a flat surface, sprinkled with bisquick mix, flatten out the dough ball to around 1/4-3/8" thick. Slice into dumpling sizes you want.

Bring your soup to a boil

Drop dumplings, one at a time, into boiling soup. Once all dumplings are in the pot, lower temperature to a simmer, and allow to cook 10 minutes uncovered. Then cover and cook an additional 10 minutes.

Serve and enjoy!
post #2 of 9
I'm gonna have to try this.... Looks good.... icon14.gif
post #3 of 9
Quote:
Originally Posted by DaveOmak View Post

I'm gonna have to try this.... Looks good.... icon14.gif

yeahthat.gif  looks outstanding! anything and dumplings gets my undivided attention :drool  :biggrin:

 

Tom

post #4 of 9

Plop Plop Fizz Fizz, oh what a relief it is...... <Chuckles>

 

"I can't believe I ate the wholeeeee thing!"

 

Dumplins are always great!

post #5 of 9
Looks great! One of our favorite leftover meals!
post #6 of 9

CB That looks great it is on my never ending list Thanks for sharing

Richie

:points:

post #7 of 9

Looks and sounds great! I want to try your lighter Dumplings. Spent the last 25 years in Amish Country, Central PA. They do Dumplings that are squares of 1/8" Egg Pasta Dough. Real Gut Bombs! They are not light at all, meant to keep the Farmers working in the fields with full stomachs...JJ

post #8 of 9
Thread Starter 
Thanks all!  I'll be making more of this really soon.  

 

Quote:
Originally Posted by Chef JimmyJ View Post
 

Looks and sounds great! I want to try your lighter Dumplings. Spent the last 25 years in Amish Country, Central PA. They do Dumplings that are squares of 1/8" Egg Pasta Dough. Real Gut Bombs! They are not light at all, meant to keep the Farmers working in the fields with full stomachs...JJ

These are pretty fluffy and the italian seasoning brings them up a notch.

post #9 of 9

Hey, CB, I love stock from the carcass but I never thought to use it for soup and dumplings. Brilliant.

 

Point.

 

Disco

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