Shop IngredientsHow this works
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, including their leaves, diced
- 1/4 cup all-purpose flour
- 4 cups turkey stock if you have it; if not, chicken stock will be just fine
- 2 cups shredded leftover turkey - diced is fine, too
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon baking powder
- Kosher salt and freshly ground black pepper
- 1 cup biscuit baking mix
- 1/3 cup 2% milk
- Melt the butter in a large pot over medium heat and add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add the flour and stir for about a minute. The mixture will be a dry, sandy mess, but only for a sec.
- Add the stock and stir well, scraping up what’s stuck on the bottom, then bring to a boil.
- Lower the heat to a simmer and add the turkey, milk, thyme, sage, and baking powder. Stir well and season to taste with salt and pepper.
- Make the dumplings: Combine the baking mix and milk in a small bowl and mix until just moistened.
- Add generous tablespoonfuls of the dumpling mix to the top of the simmering turkey mixture.Cover the pot and cook over low heat for 20 to 25 minutes (without lifting the lid, please), until the dumplings are little pillows of deliciousness floating on top.
Excerpted from Sam the Cooking Guy: Recipes with Intentional Leftovers. Copyright 2020 by Sam Zien. Photography by Lucas Barbieri Reproduced by permission of The Countryman Press, a Division of W.W. Norton & Company. All rights reserved.
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