Dumplings
- 6 tablespoons unsalted butter
- 3 tablespoons plus 1 1/2 cups all-purpose flour, divided
- 1 1/2 quarts (48 ounces) homemade or store-bought low sodium chicken broth
- 1 cup leftover gravy (optional)
- 1 large onion, finely sliced (about 1 1/2 cups)
- 2 medium carrots, chopped medium (about 1 1/2 cups)
- 3 medium ribs celery, chopped medium (about 1 1/2 cups)
- 1 pound leftover roast turkey or chicken, torn into rough bite-sized pieces
- 1 1/2 cups thawed frozen peas
- 1/2 cup minced fresh parsley leaves
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon baking powder
- 2 tablespoons minced fresh chives
- 1/2 cup buttermilk
- 1 whole egg
- Produce
- Carrots, chopped medium (about 1 1/2 cups), medium (2)
- Celery, chopped medium (about 1 1/2 cups), medium ribs (3)
- Chives, fresh (2 tablespoons)
- Onion, finely sliced (about 1 1/2 cups), large (1)
- Parsley, fresh leaves (1/2 cup)
- Peas, frozen (1 1/2 cups)
- Meat
- Turkey or chicken, roast (1 pound)
- Canned Goods
- Chicken broth, homemade or store-bought low sodium (1 1/2 quarts)
- Condiments
- Gravy (1 cup)
- Cooking & Baking
- All-purpose flour (27 tablespoons)
- Baking powder (1/2 teaspoon)
- Kosher salt and freshly ground black pepper (1)
- Dairy
- Butter, unsalted (6 tablespoons)
- Buttermilk (1/2 cup)
- Refrigerated
- Egg, whole (1)
Preparation
Read recipe preparation on seriouseats.com
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Published November 20, 2012 (2 months ago).
58 people saved this recipe.
