Use some of your leftover turkey to make this turkey stew with sourdough dumplings. It’s the perfect comfort food to take the chill off a fall or winter evening.
This stew is loaded with vegetables and big chunks of leftover cooked turkey. If you don’t have turkey, it’s also great with chicken.
This recipe makes about six servings.
Tips
- The sauce is not as thick as gravy. I found that making a thick sauce, then adding the dumplings, resulted in very little sauce for the stew. If you want a thicker sauce, stir in one or two more tablespoons of flour. Keep extra stock on hand, so that you can add it if your sauce gets too thick.
- Use a very wide pan with a cover to accommodate the dumplings, which expand while cooking. On two trials, I used a 12-inch wide pan (my largest). The dumplings were crowded, but came out well.
Ingredients
You’ll need the following ingredients for this turkey stew and sourdough dumplings recipe.
Turkey and Vegetable Ingredients
- 3 tablespoons olive oil
- 2 cups chopped onions
- 2 cups sliced carrots
- 2 cups sliced celery
- 1 tablespoon flour
- 6 cups turkey stock
- 4 tablespoons sherry
- 1/2 teaspoon dried thyme
- 3 cups cooked turkey chunks
- 1 teaspoon Kosher salt
- Fresh pepper to taste
Dumpling Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup sourdough starter
- 2 tbsp canola or olive oil
- 1 egg
Directions
In a large pan, sauté the onions and carrots on high heat for a few minutes. Turn down the heat to medium, add the celery and sauté for a few more minutes. The carrots and celery will still be fairly crisp.
Stir in the tablespoon of flour and brown it a little bit. Add the stock, sherry, thyme, salt and a little pepper. Let it come to a simmer. Taste the stock and add salt and pepper as needed. Let the stock and vegetables cook while you make the dumplings.
Make the dumpling dough. Sift the flour, baking powder, baking soda and salt into a medium mixing bowl. Whisk the egg, then add the egg, sourdough starter and oil to the flour and mix everything together.
Check the vegetables with a fork. They should be getting tender, but not cooked completely through. Add the chunks of turkey to the stock. When the stock comes back to a simmer, it’s time to add the dumplings. Use a soup spoon or tablespoon to scoop balls of dough into the stock. The balls should be about the size of a golf ball or a little larger. Mine were oval shaped. Spoon them all over the surface of the stock. Cover the pan and cook everything for about 15 minutes. The dumplings will be set, but not dry.
Ladle servings into bowls adding a couple of dumplings on top.
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