Turkey and Sourdough Dumplings

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!

2 Responses to Turkey and Sourdough Dumplings

  1. Dani says:

    So, this is a “semi-sourdough” recipe? Could it be fully soured by mixing the dough, letting it sour, and then adding the remaining ingredients, just prior to cooking? This looks lovely, BTW!

    • Thank you for stopping by my blog and for the questions and comment. You are correct, the dumplings are not sourdough in the true sense of the word. It probably shouldn’t even be in the title of the post. I’m sure it could be tweaked into a true sourdough dumpling. However, I was in a rush that day! I’m going to readjust the recipe (true sourdough) the next time I make it and will update the post with the results. If you happen to try it before then, I’d appreciate knowing how it turns out!
      ~ Karen

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