Turkey and Sourdough Dumplings

November 30, 2010

turkey and dumplings

What to do when you cook a 21.5 lb. turkey and have more leftovers than you expected? Enjoy lots of turkey meals! And one of my all-time favorites is turkey and dumplings. I was hoping to incorporate my sourdough starter, which has a tendency to get out of hand pretty quickly. Sure enough, there truly is nothing new under the sun (as evidenced by Google). When I put “sourdough dumplings” into the search bar, it brought up several recipes. I went with a compilation of sorts, using the most common ingredients. One ingredient I was eager to use was my Pure Indian Foods ghee, which I sub for the oil called for in most recipes. Firstly, because I really enjoy cooking with it. It’s such a versatile product, both for the richness and flavor it imparts and also for its ease in frying foods. It has a high smoke point, which makes it the ideal choice. Another great feature is its shelf stability. I keep it in a cupboard and don’t have to worry about it taking up fridge space! Secondly, I wanted to feature it because they are having a recipe contest. I didn’t find out about the recipe contest until it was almost over, but didn’t want it to expire without at least putting an entry in. After all, the prize is $200 worth of ghee!! And I really love the flavor of Pure Indian Food’s ghee!

I also can’t write this post without a thank you to the Bechard Family Farm in Conway, MO. We got our pastured turkey there (actually 3 of them!) and it was wonderful. Even more wonderful, was getting to meet the Bechards. We are blessed to count them among our friends. All the meat we bought from them has been delicious and if you are looking for a good soap source, you MUST check out Teddi Bechard’s Country Bubbles. I love this soap!! Please see their link “Raw Milk Lawsuits” to find out how they are doing battle on the front lines of the raw milk war.
You can also follow them on Facebook.

Where was I? Oh, yeah! Turkey and dumplings!

The first step was to get that carcass into a pot and begin cooking it down. I added the leaves and left over pieces of celery from my Thanksgiving dressing, along with some green peppercorns, a couple of bay leaves, chopped onion, and whatever else was on hand at the time. I also added a couple of tablespoons of apple cider vinegar to help get every ounce of nutrition from the bones, a la Sally Fallon and Nourishing Traditions.
Turkey carcass
That’s a big carcass!
Once I got it cooked down so that it fit the pot, I transferred it into my crock pot to simmer over night. (I’m skipping the step where the pot tipped and I poured most of that beautiful broth down the sink; I just took what was left and added more water)
carcass simmering
Once the broth was done, I poured some of it (approximately 6 cups) into a pot with some chopped turkey.
Turkey and broth
While that was simmering, I mixed up the dumplings.

Sourdough Dumplings

1 cup active starter
1 pastured egg
1 cup flour (I used this)
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
2 TBS ghee

Mix starter and egg, until egg is well combined.
starter, ghee and milk
In a separate bowl, mix flour with baking powder, baking soda and salt. Add ghee, mixing well.
flour mixture with ghee
(As you can see, I need more ghee!!)
Combine starter and flour mixtures. At this point, I let it sit out for about 5 minutes. During this time, I added my leftover gravy from Thanksgiving to the broth, along with 1/2 cup of raw cream, to thicken it. I then scooped the dumplings up a spoonful at a time, somewhat forming them into balls on the spoon, then dropped them into the broth. I covered and let simmer for 15 minutes. It was yummy and made enough for 2 great turkey meals.
Turkey and Sourdough Dumplings 1

And now, on to the next holiday. It’s the most wonderful time of the year!
Christmas snowman

This post is part of Tuesday Twister and is an entry in the Pure Indian Foods Ghee Recipe Contest. And if you don’t know, you can follow me on Facebook by clicking on the Facebook link above!


Coconut Shrimp

November 5, 2010

coconut shrimp

This is just a quick post to share a recipe I like to use once in a while. It’s a coconut shrimp recipe with a tempura-like batter. If you follow my blog at all, one thing you have probably discovered is, I am fickle. The definition of fickle is “characterized by erratic changeableness or instability.” That’s me. Why am I bringing this up now? Because I have, yet again, gone off in a totally different direction with our diet. This time, I’m back to Eat Fat, Lose Fat (Dr. Mary Enig and Sally Fallon). I have no news to report as to weight loss. All I can say is, it’s a more flexible eating plan. So yeah, the grain-free diet has pretty much gone out the window for now. However, this recipe includes a gluten-free version.

Coconut Shrimp
(Adjusted from this recipe)

Ingredients:

10-12 large fresh or frozen shrimp (if frozen, thaw quickly in a bowl of tepid water)
1/2 cup spelt flour (OR for gluten-free: 1/4 cup rice flour + 1/4 cup cornstarch1)
1 tsp. baking powder (I use this)
1/4 tsp. sea salt (I use this)
1/4 to 1/2 tsp. cayenne pepper
1 egg, from a pastured source
1/3 cup ice water, or cold water
1/2 cup dry shredded unsweetened coconut (baking-type)
1 cup coconut oil

Preparation:

1.Remove shells from shrimp, but leave tails on for easier cooking and eating. Set aside.
shrimp
2.Make the batter by first mixing the dry ingredients together: flour, baking powder, salt, and cayenne pepper.
3.Crack the egg into the flour mixture, then add the water, stirring to break the yolk and form a fairly smooth batter (don’t worry if there are a few small lumps).
batter
4.Spread coconut over a plate or other dry surface, and set beside the bowl of batter.
5.Holding the shrimp by the tail, dip into the batter, then into the coconut.
coconut
Place on a dry plate or a clean space of your counter near the stove. Tip: If you have a helper, you can batter and fry the shrimp in one step, which is much quicker.
6.Pour oil into a frying pan, ensuring it’s at least 1 inch deep. Set over medium-high to high heat. When you see lines of heat snaking across the bottom of the pan, test the temperature by dropping a tiny bit of the batter into the oil. If it sizzles and cooks, the oil is ready.
7.When oil is hot enough, drop as many battered shrimp into the frying pan as possible at one time. Reduce heat to medium. Tip: You’ll want to cook the shrimp quickly, in just 1 or two batches (before any of the loosened shredded coconut has time to burn in the oil).
8.Cook about 20 seconds per side, then turn with tongs. Remove from the oil when shrimp turn a light to medium golden brown. Drain on a clean piece of parchment paper (or do what I usually do and drain on a paper plate).

I don’t have a dip recipe to include. We usually just eat it as is or I make a simple shrimp cocktail sauce with my spicy, homemade ketchup and finely grated horseradish.

easy coconut shrimp

1 If using cornstarch, I recommend an organic (non-GMO) brand or perhaps using arrowroot powder. I don’t know how the substitution would work out, but this article may be helpful.

This post is part of Fight Back Fridays blog carnival.
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