Ingredients
The following ingredients have 8 Servings
- 2 tablespoons of turkey fat skimmed from stock (see recipe here) or butter
- 1 tablespoon extra-virgin olive oil
- 1 cup 1-inch diced onions
- 1 medium leek, white part only (cleaned of sand and diced)
- 1 tablespoon minced garlic
- 2 cups carrots (slice each carrot into four long strips and cut ½ inch pieces)
- ½ cup diced celery
- 1 parsnip peeled and diced
- ¼ cup white wine
- ½ cup frozen spinach thawed
- 1 cup cooked green beans diced
- 6 cups turkey stock (see recipe here)
- ½ teaspoon salt (depends on how salty the stock is)
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon ground savory
- 4 cups cooked large chopped white and dark turkey (added at the very end after dumplings are cooked)
- 8 slices semi stale dense bread such as Italian bread, Ciabatta or French loaf, crusts removed (three days old), about half a loaf
- ½ cup whole milk
- 1 ½ cups leftover mashed potatoes or shredded raw potatoes (or a combination of both)
- ¾ cup shredded onion (use cheese grater), or small dice
- ¼ cup chopped fresh parsley
- ¾ tablespoons salt
- ¼ teaspoon white pepper
- 1/8 teaspoon nutmeg
- ¼ teaspoon dry marjoram
- 2 large eggs beat well
- 1 to 2 cups bread crumbs
- 1 cup flour for rolling the finished dumplings
Instruction
- In a large Dutch oven over medium high heat, melt turkey fat or butter with olive oil. Add raw onions, leeks, garlic, carrots, celery and parsnips. Stir and cook for five minutes. Add white wine and deglaze pan. Add spinach, green beans, stock, salt, pepper and savory and stir. Turn off burner and hold.
