When it's cold outside I feel the need for comfort food. One of my favorites is Turkey & Dumplings. I like both Turkey & Dumplings and Chicken & Dumplings. I usually save some leftover turkey at Thanksgiving to use for my Turkey & Dumplings, and I make my own Turkey Stock to use also.
Preparing Turkey Stock:
After our Thanksgiving meal I remove all remaining turkey meat from our cooked turkey, some of which we use for turkey & pickle sandwiches the next day (yes I said turkey & pickle sandwiches - and that would be on the freshest white bread, I also like mayo, salt and pepper on mine too. mmm they are so good!). The rest of the turkey is placed in freezer bags, then into the freezer. The remaining, bones, skin and all are placed into a large stock pot, filled about 3/4 full with water, with some onion, celery, and a little poultry seasoning, then placed on a med/high heat til it comes to boil, then turned down to simmer a good while, I give it at least 1 hour.
After an hour the pot of stock is removed from the heat and cooled. Once it's cooled, the liquid is poured through a strainer into freezable containers for freezing-(discard strained items). First the bowl or bowls are placed into the refrigerator over night, the next day any fat that has settled to the top is skimmed off and discarded. The liquid has become more gel-like at this point and this is what will be frozen. This makes some great stock and will be on the ready when I want to make my Turkey & Dumplings, or some good homemade soup.
-This same method can also be used with a whole chicken too, for making Chicken & Dumplings. Although, I often make Chicken & Dumplings a little differently using chicken thighs. Follow directions below for Easy Chicken Dumplings
I like to use ready-to-bake canned biscuits for my dumplings, it makes for a simple and easy preparation process. This is a hearty dish and will be good anytime, but when it's cold outside this is like a big warm hug for your tummy. It is true comfort food for me!
Preparing Turkey Stock:
After our Thanksgiving meal I remove all remaining turkey meat from our cooked turkey, some of which we use for turkey & pickle sandwiches the next day (yes I said turkey & pickle sandwiches - and that would be on the freshest white bread, I also like mayo, salt and pepper on mine too. mmm they are so good!). The rest of the turkey is placed in freezer bags, then into the freezer. The remaining, bones, skin and all are placed into a large stock pot, filled about 3/4 full with water, with some onion, celery, and a little poultry seasoning, then placed on a med/high heat til it comes to boil, then turned down to simmer a good while, I give it at least 1 hour.
After an hour the pot of stock is removed from the heat and cooled. Once it's cooled, the liquid is poured through a strainer into freezable containers for freezing-(discard strained items). First the bowl or bowls are placed into the refrigerator over night, the next day any fat that has settled to the top is skimmed off and discarded. The liquid has become more gel-like at this point and this is what will be frozen. This makes some great stock and will be on the ready when I want to make my Turkey & Dumplings, or some good homemade soup.
-This same method can also be used with a whole chicken too, for making Chicken & Dumplings. Although, I often make Chicken & Dumplings a little differently using chicken thighs. Follow directions below for Easy Chicken Dumplings
I like to use ready-to-bake canned biscuits for my dumplings, it makes for a simple and easy preparation process. This is a hearty dish and will be good anytime, but when it's cold outside this is like a big warm hug for your tummy. It is true comfort food for me!
Turkey & Dumplings
Ingredients:
8 cups of turkey stock
2 cans of ready to bake biscuits-(not flaky biscuits)
flour
1 to 1-1/2 lb of cooked turkey - cut up/chopped - all white of mixed
1 tsp. poultry seasoning-optional
Salt & Pepper to taste
Directions:
Place turkey stock into large pot and heat to medium/high heat. While stock is heating up, open up biscuits and prepare a flat surface i.e., cutting board, parchment or wax paper with a nice dusting of flour, and make a mound of the flour in the center. Cut each biscuit into quarters and then use fingertips to press each piece on the floured surface, pushing flour onto the piece as you are pressing it, forming a dumpling. Place each dumpling onto a plate and continue until all dumplings are formed. The stock should at a gentle boil as you start to add the dumplings one by one to the pan. Reduce the heat to medium and continue adding dumplings, push them down into the liquid with a large spoon or utensil as you add them. Gently push the other dumplings aside so each dumpling falls into the liquid. After all the dumplings have been added, add the turkey and gently combine well. Reduce heat to low about a half hour, the liquid should have thickened into a sauce and appear thicker and gravy-like, and the dumplings tender but firm. Serve.
Easy Chicken & Dumplings
Place 6 chicken thighs in a large pot and add enough water to cover-(approximately 8 cups), place on medium/high heat and bring to a boil, then reduce heat to a simmer and simmer for 25 minutes. Remove chicken from pot and let cool slightly, remove meat and discard bones, skin or any fat, then set meat aside. Add one can or 1-1/2 cups of chicken stock/broth to the pot along with other liquid in pot. Meanwhile prepare dumplings. Open up biscuits and prepare a flat surface i.e., cutting board, parchment or wax paper with a nice dusting of flour, and make a mound of the flour in the center. Cut each biscuit into quarters and then use fingertips to press each piece on the floured surface, pushing flour onto the piece as you are pressing it, forming a dumpling. Place each dumpling onto a plate and continue until all dumplings are formed. The stock should at a gentle boil as you start to add the dumplings one by one to the pan. Reduce the heat to medium and continue adding dumplings, push them down into the liquid with a large spoon or utensil as you add them. Gently push the other dumplings aside so each dumpling falls into the liquid.
After all the dumplings have been added, add the chicken and stir well. Lower heat to a simmer and simmer about a half hour, the liquid should have thickened into a sauce and appear thicker and gravy-like, and the dumplings tender but firm.
After all the dumplings have been added, add the chicken and stir well. Lower heat to a simmer and simmer about a half hour, the liquid should have thickened into a sauce and appear thicker and gravy-like, and the dumplings tender but firm.
My daughter and her beautiful sparkle nail polish demonstrates making the dumplings.
ta da!
A plate full of dumplings ready to cook.
After adding dumplings.
Simmered to perfection and ready to enjoy comfort!
Enjoy!
Like a big warm hug for your tummy!...
