With a few cups of leftover turkey meat and other ingredients, here’s a meal that will satisfy any time of year and will help finish off those last few delectable cuts of wild turkey. Dumplings are good with just about anything, but add in organic, wild turkey meat and create a broth that will have the whole family coming back for seconds.
- 1 cup flour
- 1 egg, beaten
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- ½ cup buttermilk
- 3 tablespoons chives, minced
- 1 tablespoon olive or avocado oil
- 1 large brown onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 2 celery stalks chopped
- ½ teaspoon fresh thyme
- 4 cups turkey or chicken broth
- 1/3 cup flour
- Salt and pepper
- ½ cup peas, frozen or fresh
- 1 cup fresh corn
- 2 cups leftover turkey, or any other game bird
- Add some oil to your Dutch oven or stockpot over medium-high heat. Add celery, carrots and onion. Cook and stir often; you don’t want to caramelize them, just let them sweat until onions become soft.
- Add garlic and finish another 1 minute, followed by thyme and broth. Keep about 1/3 of the broth set aside.
- In a small bowl, whisk flour together with 1/3 cup broth until smooth. Add to the pot along with peas, corn and wild turkey.
- Cook uncovered at medium-high heat while you work on dumplings.
- In bowl, whisk flour, baking soda and salt, add egg, buttermilk and chives, blending until just smooth. Don’t over mix or your dumplings will be dense.
- Using a spoon, scoop and drop them into the broth. The dumplings should double in size [SD3] while cooking in the delicious broth. So, don’t worry about the size.
- Cover the pot and cook 20 minutes or until the dumplings are done. After 15 minutes, poke the dumplings with a toothpick to check. If your pick is clean, grab a bowl, serve and enjoy.