SAN DIEGO (CBS 8) - This is a great recipe for that leftover turkey in the fridge after the Christmas holiday.
While I have scaled it down to serve only two for my household, you can double it if you have a substantial amount of leftover turkey. Enjoy!
Ingredients: (Makes 2-3 servings)
1 1/4 cups all-purpose flour
1/4 teaspoon each- baking powder, baking soda
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons chopped fresh herbs (chives, parsley), or 2 teaspoons dried (optional)
1/2 cup plus 1 tablespoon buttermilk
1 large egg, lightly beaten
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups turkey stock or Vegetable stock
1/4 teaspoon dry thyme
1 bay leaf
Salt and pepper to taste
1/4 teaspoon Worcestershire sauce
2 cups diced cooked turkey or chicken
1 1/4 cups frozen mixed vegetables
Whisk together the flour, baking soda, baking powder, and salt. Cut in the butter until the mixture resembles coarse bread crumbs. Stir in the herbs, cover and refrigerate this mixture while you're making the turkey mixture.
Melt the butter in a 3-quart saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the stock 1/2 cup at a time, continually whisking to prevent lumps. Next add the thyme, bay leaf, salt, pepper and Worcestershire sauce. Simmer the sauce for 15 minutes, then stir in the meat and vegetables. Return the filling to a simmer, and transfer to a 4-quart baking dish with a lid.
Preheat your oven to 350°F.
Once the hot filling is in the dish, whisk the buttermilk and egg together, and add, all at once, to the dry mixture. Stir together until evenly moistened.
Scoop the batter on top of the simmering liquid, leaving space between the dumplings (as they will double in size as they cook). Put the lid on top, and bake at 350°F for 25 to 30 minutes.
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