Ingredients Jump to Instructions ↓

  1. 1 leftover roasted turkey carcass, plus

  2. 3 to 4 cups shredded turkey meat

  3. 1 onion, quartered

  4. 2 stalks celery, quartered crosswise (save the leaves for the dumplings)

  5. 1 pound carrots (3 quartered crosswise; the rest thinly sliced)

  6. 1 bay leaf

  7. 3 sprigs parsley

  8. 3 sprigs thyme

  9. Dumpling dough (recipe linked below)

  10. 4 tablespoons unsalted butter

  11. 4 shallots, minced

  12. 1/4 cup all-purpose flour

  13. Kosher salt and freshly ground pepper

  14. 1 pound parsnips, peeled and thinly sliced Juice of

  15. 1/2 lemon

  16. 1 pound green beans, trimmed and cut into 1-inch pieces

  17. Chopped fresh chives, for topping

Instructions Jump to Ingredients ↑

  1. Make the stock: Pull the turkey carcass apart into smaller pieces; set the meat aside. Put the bones in a large, deep pot and add cold water to cover, 4 to 5 quarts. Add the onion, celery, the 3 quartered carrots and the bay leaf. Tie the parsley and thyme together with twine and add to the pot, then cover and bring to a simmer over medium heat. Uncover, reduce the heat to medium low and cook 3 to 4 hours. Remove the bones and vegetables with a skimmer and discard, then strain the stock though a fine-mesh strainer. Return the stock to the pot and simmer over medium-high heat until reduced by half, 30 to 40 minutes (you'll have about 8 cups stock).

  2. About 45 minutes before serving, prepare the dumplings . Keep covered with plastic wrap while you make the stew.

  3. Make the stew: Melt the butter in a large, wide pot over medium heat. Add the shallots and cook until soft, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Gradually add the stock, stirring, and bring to a simmer. Season with salt and pepper. Add the sliced carrots and parsnips, cover and cook 5 minutes.

  4. Stir in the turkey meat, lemon juice and green beans. Add the dumplings in a single layer (leave as squares or pat into rounds). Cover and simmer until the dumplings are cooked through, about 20 minutes. Ladle into bowls; top with chives.

  5. Photograph by Con Poulos


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