Yep, it’s true. Thanksgiving hasn’t given up on us yet. Granted this is the last of the turkey for us this holiday.
At my mothers it is traditional to turn the turkey into turkey and dumpling soup. Well, I had the bones this year so instead of making stock to freeze for later I used them to make the traditional after Thanksgiving soup.
It turned out great, but I have a failing. I wasn’t able to make the dry dumplings that my mother makes. While making the dumplings I was working to make two different kinds (just like mom). Wet dumplings (also called Polish dumplings or Delaware dumplings depending on who you ask) and dry dumplings.
Wet dumplings are the ones that end up cooking like thick noodles. They be tasty and are a family favorite. Dry dumplings float on the top of the stew and come out a bit like a moist biscuit. Apparently I have some work to do to make the proper dumplings (but around here, no one is complaining).
Recipe for Stew:
Make stock from the turkey bones.
Left over turkey
Notice I don’t list ingredient amounts. This is one of those recipes that you clean out your fridge to make. Want more carrots, throw em in. Want less onion, no problem. What matters is having a good stock and the veggies you want to add to it. When I made this I didn’t even have much turkey left. It came out great anyway.
4 cups flour
2 cups water
1 teaspoon pepper
1 tablespoon salt
2 tablespoon olive oil
Mix wet ingredients with salt and pepper. Add flour and combine. The easy way for these are to spoon drop them into the stew. You can also throw flour on your work surface knead it into the dough to dry it out some. You want it to be easily manageable. Roll it out to your desired thickness then cut into the size squares you want to cook off.
A number of recipes you might find call for bisquick biscuits for the dumpling mix. These dumplings will have baking soda in them to help them rise and become fluffy. The fluffy dumplings tend to be the ones that work as dry dumplings.
Time for a pint…
Due to scheduling and such I am changing up my posting days on this site. The new days will be Tuesdays and Thursdays. With this new schedule I will be posting food thoughts on Tuesdays and Thursdays will be devoted to beer. Thank you for your continued support of my endeavors here.