Turkey & Dumplings

I usually have a lot more turkey leftover than I did this year. That's okay, I still save the 'carcass' and use it to make a nice stock for my chicken & dumplings!

Stew:
1 turkey carcass (picked over)
4 cups shredded leftover turkey (or 4 chicken breasts, cooked and shredded)
6 cups water (enough to cover the carcass in a large stock pot)
2 chicken bouillon cubes (or 2 tsp of chicken base *see recipe)
4 TBS unsalted butter (not margarine)
4 carrots (peeled and sliced 1/4" rounds)
2 ribs celery (sliced 1/4" thick)
1/2 medium yellow onion (minced)
1/4 cup flour
1/4 cup cooking sherry
1/4 tsp salt
1/2 cup all-purpose flour (optional)
1/2 cup cold water (optional)

Dumplings:
2 cups  all-purpose baling mix
2/3 cup milk

Stew:
In large stock pot on medium heat add water, bouillon cubes, and turkey carcass. Simmer until all meat has fallen off the bone.

In a medium skillet, melt butter and add the celery, carrots, and onion. Saute for about 7 minutes, or until soft. Mix sherry and flour in a cup. Pour onto vegetables, mix well.

Add the vegetables and diced chicken into the stock pot and simmer on medium heat.

If the stew is not thick enough, the optional flour and water can be used as a thickening agent.

Dumplings:
In a large mixing bowl combine the biscuit mix and milk until blended. 


Drop the mix by tablespoon into the stew. Cook for 5 minutes and carefully turn the dumplings. Cook for another 5 - 10 minutes.