Turkey and Buttermilk Dumplings ~ Fluffy buttermilk dumplings in a rich, creamy broth made fragrant by carrots, celery, leeks, mushrooms, herbs, and leftover turkey.I love Thanksgiving dinner. There is no doubt it is one of the best food holidays we have here in the States. Yes, every holiday has its own set of foods associated with it, but there is something particularly gluttonous about Thanksgiving dinner.
In my house, this year was no exception. Dinner was spectacularly delicious. For the first time ever, I had help in the kitchen and I don’t just mean someone who was willing to grate cheese or peel potatoes, but someone who made half the meal. When the menu was created, my friend Matthew and I divided tasks and set about making a meal to share with our respective families. I could get used to this.
This dinner also marked another first. I didn’t take a single photo to blog. Each dish we made was simply for us to enjoy. (Although, I did make my grandma’s green bean casserole, which is here on the blog.) I love making food for all of you, but I can’t deny that I did enjoy just cooking for the sake of cooking, to enjoy, and then to devour like a pack of ravenous wolves while it was still hot…a point that was actually made at the table, as I often serve cold food (or food that has to be reheated) due to the photography required. Like most everyone else, leftovers were aplenty. And as you all know, leftovers NEVER go to waste in my house. I can pretty much eat the holiday meal over and over again until it’s gone, but most people get bored and want something new. Enter the ever-classic dumpling recipe. Dumplings are heavenly. If I am to be perfectly honest and frank, I couldn’t care less about what is simmering away under the dumplings, I want just the dumplings. I simply eat the other stuff because it’s the “good for you” stuff, but left to my own devices, I’d eat myself silly on the dumplings (and usually do anyway.)
Turkey and Buttermilk Dumplings
- 4-5 cups cooked turkey (cubed or shreaded)
- 1 large celery rib; chopped
- 2 medium carrots; chopped
- 1/2 onion; chopped
- 8 oz . mushrooms; sliced
- 1 large leek; cleaned and sliced
- 5 cups low-sodium chicken broth
- 1/4 tsp rosemary; crushed
- 1/4 tsp ground sage
- 1/2 tsp thyme
- 1/4 tsp salt; to taste
- 1/4 tsp pepper; to taste
- 1/2 cream , milk, half and half
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 3 tbsp butter
- 3 tbsp flour
- 2 cups hot broth from cooking; ladle-ful at at time
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 eggs; room temp
- 3/4-1 cup buttermilk
- pinch of sugar
- Fresh chopped parsley for garnish; optional
In a large, heavy bottom pot or dutch oven, heat oil and butter over medium high heat.
Add the carrots, celery, and onions to the pot and cook for 3 minutes.
Add the leeks and mushrooms, cook an additional 5 minutes.
Add the herbs, salt, and pepper, stir until fragrant.
Pour in the broth and bring to a boil, reduce heat to medium and allow to simmer for 20 minutes.
Add the roux
Once the roux has been incorporated, add the cooked turkey and dairy, stir well.
Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture.
The dumplings should cover the top of the sauce, but should not be touching or crowded.
Let the dumplings poach for 10 to 15 minutes until they are firm and puffy, test with a toothpick.
Garnish with fresh parsley, if using, serve, and enjoy.
While the soup is simmering, melt the butter in a pan, and once melted, whisk in the flour until it forms a paste-like consistency.
Using a deep ladle, pour in the hot broth a bit at a time, taking care to fully whisk it in and not allow it to burn.
Incorporate the roux into the soup pot; mix well.
To prepare the dumplings: sift dry ingredients together in a large bowl.
In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold.
Mix just until the dough comes together, the batter should be thick and cake-like.
Dumpling recipe is Tyler Florence's, I only added a pinch of sugar to his recipe.