TURKEY DUMPLING STEW

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TURKEY DUMPLING STEW
The best of
Southern biscuits,
soaked in a
turkey stew full
of fall vegetables.
Comfort food at
its best.
TURKEY DUMPLING STEW
A simple, hearty meal to share with loved ones
step TWO: Make Roux
step one: Gather
• 8 cups turkey stock
(see reverse page or use
canned chicken)
• 4 tbs unsalted butter
• 4 shallots, minced (or 1-2
whole sweet onions)
• ¼ cup AP flour
• 1 lb carrots sliced into
rings or mini carrots
• 1 lb cut green beans
(frozen or fresh, NOT
canned)
• ½ cup green peas (frozen
• Bisquick® dumpling recipe
(2 cups Bisquick, 2/3 cup
milk, stir in 2 tbs celery leaf
and cracked pepper TT)
Prepare box recipe in oven
and cook halfway for parbaked biscuits.
or fresh, NOT canned)
• 4 gloves of garlic, minced
• 3-4 cups of shredded
turkey meat
• Juice of ½ lemon
• 1 egg slightly beaten
(optional, for putting atop if
using biscuit method)
• Salt and fresh ground
black pepper TT
• 2 tbs parsley
•Melt butter in large pot over medium. Add shallots and cook
until soft
•Add flour and cook for 30 seconds, stirring
•Gradually add stock, stirring and bring to simmer, 185° add
salt and pepper
•Add carrots, garlic, and peas, cover for 5 minutes
step Three: assemble
•Transfer stew to casserole dish and add biscuits to liquid and
depress, leaving the top exposed.
•Brush with egg and put into oven under low broil until
golden brown. Ladle into bowl for serving.
Homemade turkey stock
Turn leftovers into a delicious and vital ingrediant
step one: Gather
• 2 bay leaves
• 3-4 sprigs of fresh time
• 3-4 freshly parsley stems
• 15 whole peppercorns
• 2 onions rough dice
• 3 carrots peeled rough dice
• 3 celery stalks with leaves
• turkey carcass from a cooked bird (as much skin removed as possible)
step TWO: cook
• Take the bay leaves, thyme, and parsley stems and tie with butchers twine
(bouquet garni)
• Place bones in large sauce pot and cover with COLD water
• Add carrots celery and onions
• Bring to boil, then reduce to simmer at 185° for 3-3 ½ hours (DO NOT
STIR)
step Three: store
• Strain and use immediately in any recipe that requires stock, or pour into ice
cube trays or zip locks for freezing

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