Turkey and Buttermilk Dumplings

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.
 

Buttermilk Drop Dumplings

2 cups all-purpose flour
1 1/2 tablespoons baking powder
1 teaspoon salt
2 eggs
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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Turkey Noodle Soup

There are lots of delicious things you can do with leftover turkey. You can use it to make turkey sandwiches, salads and casseroles or any recipe you might normally use chicken for.  One of my favorite ways to use leftover turkey is in a big pot of rich turkey noodle soup.

This is a great way to use that leftover carcass too. Just chop your onions, carrots and couple stalks of celery. Throw in the bones and carcass with whatever leftover meat is still there into a big soup pot or Dutch oven with enough water to cover everything up. Heat to boiling and then lower the heat to a simmer. 

Skim off any foam that comes to the surface and then partially cover and let simmer for several hours. Add some thyme, parsley or bay leaf after skimming.) Then carefully strain the stock through a fine strainer and discard the solids.  

Turkey Noodle Soup

·        4 cups homemade turkey stock as directed above

·        1 cup water

·        4 medium carrots, peeled and sliced (2 cups)

·        4 medium celery stalks, sliced (2 cups)

·        1 medium onion, peeled and chopped (1/2 cup)

·        1 cup uncooked wide egg noodles

·        2-1/2 cups chopped cooked turkey

·        Salt and pepper to taste

1.    

2.   In a large soup pot or Dutch oven, heat turkey stock, water, carrots, celery and onion to boiling. Lower heat, cover and simmer until carrots are tender, about 15 minutes.

Stir in the noodles and turkey and bring to a boil. Lower heat and simmer, uncovered until noodles are tender, about 8 minutes. Season to taste with salt and pepper. Sprinkle with parsley if desired.

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Roasted Asparagus With Grated Cheese

 

 

Dress up your asparagus by adding a little oil, salt and pepper and freshly grated Parmesan cheese!  There’s just something about roasting veggies that brings out a depth of flavor. And it’s so simple too! 

Roasted Asparagus With Grated Cheese

1 bunch of Asparagus, washed and ends trimmed 

olive oil 

kosher salt black pepper

freshly grated Parmesan cheese

fresh squeezed lemon juice

Place Asparagus on large baking sheet. 

 

 

 

 

Drizzle with olive oil and roll asparagus around in the oil. Sprinkle with kosher salt and black pepper.  Place in a 400 degree oven and roast for 10 minutes.

 

 

 

 

Remove from oven and sprinkle with freshly ground Parmesan cheese. Return to the oven and roast for 5 more minutes until tender. Add lemon if desired.

 

 

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♥ Sweet Honey Glazed Carrots

So many of you are asking me to post the things I will make this Thanksgiving...the things I actually put on my table. Here is one of the sides I will serve. It's a copy cat recipe for Cracker Barrel's sweet baby carrots. I love these things. If you have never had them, this recipe is identical and so delicious. I cannot get enough of these!

Sweet Honey Glazed Carrots

2 pounds baby carrots, peeled and rinsed
1 teaspoon salt
1/4 cup brown sugar
1/4 cup butter
1/2 cup honey

Place carrots in saucepan and add enough water to cover them. Bring to a boil and reduce heat to simmering. Cover and continue cooking for about thirty minutes, or until they can be easily pierced with a fork. Pour off half of the water and add all other ingredients. Cover again with lid and bring to a boil once more, then reduce heat and simmer ten to fifteen minutes. Serve with melted butter on top. Delicious!

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My Favorite Mac and Cheese

 

I have several recipes for Mac and cheese here at Welcome Home that are my go to recipes for most occasions. So why did I choose this one for this Thanksgiving? Because when you want a really cheesy and creamy mac and cheese dish, this is the one. Absolutely delicious!

My Favorite Mac and Cheese
 
4 tablespoons butter
3 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried mustard
Pinch of cayenne powder
1 (16 ounce) box of elbow or spiral macaroni
1 cup grated Parmesan cheese
3/4 cup grated Cheddar cheese, divided
3/4 cup Fontina cheese, divided
3/4 cup Gruyere cheese, divided
 
In a medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and cook, stirring constantly, for about 2 minutes. Increase the heat to medium and whisk in the half and half a little at a time. Stir 3-5 minutes while sauce thickens. Remove from the heat, season with the salt, pepper, dried mustard, cayenne and 1/2 cup of the grated Parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside. 

Heat the oven to 350 degrees. Fill a large pot with water and bring to a boil over high heat. Add a generous amount of salt and then pasta. Cook for about 5 minutes, until pasta is just slightly under cooked. Drain in a colander and return the pasta to the pot you cooked it in. Add 2 tablespoons of the butter and stir until melted and pasta is coated. Set aside


















Grease a 3-quart baking dish with butter or non stick cooking spray. In a large bowl, mix the remaining cheeses and toss lightly to blend. Reserve about 1/2 cup of the mixed cheeses for the topping and set aside.

Place one third of the pasta in the bottom of the greased baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture.  Sprinkle the reserved cheese on top.

Bake at 350 degrees on center rack of oven for about 45 minutes until cheese is hot and bubbly and topping is golden brown.
 
 





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