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.
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)
Once the broth was done, I poured some of it (approximately 6 cups) into a pot with some chopped turkey.
While that was simmering, I mixed up the dumplings.
Mix starter and egg, until egg is well combined.
In a separate bowl, mix flour with baking powder, baking soda and salt. Add ghee, mixing well.
(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.
And now, on to the next holiday. It’s the most wonderful time of the year!