Now, what to do with the pounds of turkey
leftovers from Thanksgiving?
We normally have
some Turkey and Dumplings but this year
my husband decided to mix in his stuffing spices
into the dumplings which gave it a wonderfully
dressing-like dumpling, savory and spicy!
This is a keeper!
Turkey Stock- deep enough to cover meat and veges
plus leave room for the dumplings to steam.
Chopped Vegetables to Taste (we go heavy)
Dumplings (biscuit/flour dumplings)
2 C sifted Flour
1 tsp Baking Powder
1 tsp Salt
Nutmeg to taste
1/2 to 3/4 C Milk approx
2 Tbl butter
Spices to Taste
Combine meat and vegetables and allow it to simmer,
we simmer for about 3 hours.
Make sure to put enought meat and vegetables into your
pot so your dumplings are supported. You don't want them
to sink because they won't cook properly.
Make dumplings in a large bowl. Use your judgement on the milk
amounts, if it looks too dry, add more.
Place dumplings on top of meat mixture, cover and
steam for 15 minutes prior to serving.