Oh my. When asked what my favorite thing to do with leftover turkey is, I have to put this way up at the top of the list! My mom used to use our left over turkey with dumplings and I want to share her actual recipe for homemade buttermilk dumplings that I grew up on. If your Mom or grandmothers were country cooks, then you might remember these dumplings.
Turkey and Buttermilk Dumplings
Shred your leftover turkey and add to your chicken broth and keep heat on low or simmer while you make your dumplings.
2 cups all-purpose flour
1 1/2 tablespoons baking powder
1 teaspoon salt
1 cup buttermilk
6 cups chicken stock or broth
In a large bowl, sift the dry ingredients together. In a small bowl, using a whisk, lightly beat the eggs and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together.
Using 2 spoons carefully drop tablespoons of the
dumpling batter into your hot chicken stock or broth. The dumplings
should cover the top of the broth, but should not be too crowded that they
start to stick together. Add a cover and let the dumplings poach for about 5
minutes until they are firm and puffy. Turn the dumplings over and let poach
another 5 minutes.
It's important to let dumplings cook all the way through. As the dumplings cook, the flour in them will help thicken the broth and then you can determine how much thicker you might want your broth to be.
Next thicken your sauce to the consistency you like. You can add 2 tablespoons cornstarch to ¼ cup cold whole milk or cold heavy cream. Whisk until dissolved completely and add to your broth. Turn the heat to medium and cook for about 10-15 minutes until you get the consistency you like.
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