After Christmas dinner, many of us have leftover turkey or chicken. I actually had deboned my turkey after Thanksgiving and froze a bag of cubed meat. While writing a scene in my novel, my heroine made turkey and dumplings and my mouth started watering. So here’s today’s post and recipe.
Turkey and Dumplings
1 to 2 cups turkey or chicken
1/2 medium onion, diced
2 cloves chopped garlic (grow your own)
2 cups of chicken broth or your own stock (preferably organic)
Add whatever vegetable you have on hand or prefer. For time and ease, I usually toss in half a bag of mixed frozen vegetables, but canned works too. Some veggies I end up freezing from our garden instead of canning, such as butternut squash, broccoli, etc.
Add broth until the top of your vegetables and meat are covered by a half-inch or so. Bring to a low boil.
Dumplings (the original recipe was half this, but I love dumplings & always doubled it, so I rewrote it this way)
1 cup flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 cup milk
2 tablespoons oil (your choice, lard, melted organic butter, olive or coconut are my choices, vegetable oil is chock full of GMO’s)
Mix dumplings and once vegetables are cooked half way, drop dumplings by the spoonful on top of your soup-dough will be sticky. Low boil for 10 minutes with the lid on, this will cook the top of the dumpling. Then, simmer for 10 minutes with the lid off.
What’s your favorite leftover recipe?
Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.