Last year I was introduced to what may possibly be the most comforting dish on the planet: Turkey & Dumplings. As you may know from my previous post on Turkey & Dumplings, I first had this Southern-inspired dish on my most recent birthday at the Toronto restaurant Omaw, and was totally taken by the fantastic contrast of flavours and textures represented in the dish.
Chris and I promptly tried to recreate the dish in our own kitchen, and it turned out so ridiculously incredible! Of course, because we were playing around so much with the dish on our first go at making it, we weren't able to record a clear breakdown of the recipe. Alas, with such an amazing response from everyone on the photo that I posted of our Turkey & Dumplings copycat recipe, we had to give it another go, but this time carefully recording every step.
So with that, I bring you our version of Turkey & Dumplings, a must-make recipe for any comfort-food lover! Last time we made this dish, we were lucky to have leftover Thanksgiving turkey on hand, so this time we decided to roast off some fresh turkey thighs, so that we could make this dish all year round. Thank you to The New York Times for providing a killer method for making roasted turkey pieces that taste like they came off of a whole-roasted bird! You can find our slightly modified recipe for roasted turkey thighs below as well.
Tip: Save the turkey skin after roasting and fry into crispy chips to use as a garnish!
4 cups chicken stock (preferably homemade)
1 medium onion, small dice
2 stalks celery, small dice
3 garlic cloves, minced
1/2 cup fresh or frozen corn niblets
1 Tbsp. fresh thyme, leaves picked
3 Tbsp butter
3 Tbsp flour
3/4 cup roasted or smoked ham, diced
2 bay leaves
1/4 tsp cayenne pepper
1 medium/large parmesan rind
1/4 cup grated parmesan cheese
2 Tbsp. sour cream
about 2 cups shredded roasted turkey meat (dark meat) *see recipe below for roasting turkey thighs
kosher salt and pepper to season
1 Tbsp. flour
1 Tbsp. cold butter
Dumplings (Tyler Florence Recipe)
1 cup flour
1/2 Tbsp baking powder
1/2 tsp kosher salt
- Set a large dutch oven on the stove set to medium heat.
- In a separate medium pot, heat stock to medium heat.
- Add onion to dutch oven and heat. Add carrots and celery and sweat. Season with salt and pepper. Add corn, garlic, and thyme and cook for 30-seconds - 1-minute.
- Add 3 Tbsp. butter and melt. Add flour and stir to make a roux. Cook for about 1-minute.
- Slowly begin adding in the stock, one ladle at a time, while stirring to incorporate.
- Add in ham, bay leaves, cayenne, and parmesan rind. Season with salt and pepper. Bring to a boil, reduce to a low, and simmer for 30-minutes.
- Remove bay leaves. Add in grated parmesan cheese and sour cream. Taste and season as needed with salt and pepper. If mouthfeel is off and the soup is too thin, prepare a Beurre Manie.
- To make a Beurre Manie: combine 1 Tbsp. flour with 1 Tbsp. cold butter and smoosh together with the back of a spoon. If you want, get right in there and smoosh it together with your fingers to form a paste. Drop the paste bit by bit into your soup and stir in.
- Make Dumplings. In a medium bowl, whisk together dry ingredients. In a small bowl, lightly beat together eggs with buttermilk. Fold wet ingredients into dry ingredients. If it feels too tough, add in another few tablespoons of milk. Drop spoonfuls of batter directly into the soup. Simmer for 10-15-minutes, flipping part way through.
- Stir in turkey and any drippings (you may also add in the garlic and onion that was roasted with the turkey thighs). Cook 5 minutes. Serve immediately.
Roasted Turkey Thighs
(Slightly adapted from The New York Times)
1/4 cup butter, softened
1 Tbsp. fresh thyme leaves
2 turkey thighs, washed & dried
salt and pepper to season
rosemary salt (optional)
1 Tbsp. olive oil
2 celery stalks, roughly chopped
1 medium carrot, roughly chopped
1 medium onion, quartered
4 garlic cloves, whole
4 thyme sprigs
- Preheat oven to 450ºF.
- Stir together butter and thyme leaves and rub all over turkey pieces, making sure to get some underneath the turkey skin.
- Season generously with salt and pepper, and rosemary salt (if you have any!).
- Toss celery, carrot, onion, and garlic with olive oil and season with salt and pepper.
- Place thighs in a medium roasting dish or baking pan and tuck the celery, carrot, onion, garlic, and thyme sprigs around the meat.
- Roast for 30-minutes. Reduce heat to 325ºF and roast for an additional 15-20-minutes, or until the internal temperature reaches 165ºF, while basting occasionally with accumulated juices.
- Remove from oven and tent with tin foil for 30-minutes. Separate the meat from the bones and shred with 2 forks. Set aside in fridge until ready to use.