Turkey stew
This is a really simple old-fashioned dish that uses leftover turkey or chicken in brilliant ways. As a child I made them with dumplings but once I was within the US they wont to garnish stews with these cute pastries so this is often my hybrid of the 2 .
INGREDIENTS
STILL
2 slices of smoked bacon with great taste
2 small spring onions
olive oil
125 g self-expanding flour
25g cornstarch or polenta
30 g unsalted butter (cold)
125 ml buttermilk
1 large free range chicken egg
BOILED
3 onions
3 celery sticks
2 sprigs of fresh rosemary
3 sprigs of fresh thyme
3 fresh bay leaves
2 teaspoons English mustard
2 tablespoons all-purpose flour
1.5 liters of organic vegetable broth
150 g remaining filling
500g of remaining cooked turkey or free-range chicken
INSTRUCTIONS
1.To start the meatballs, roughly chop the meat and put it during a large skillet over medium-low heat until crispy as you wash, chop, and chop the leeks.
2.Place during a skillet with 1 tablespoon of oil and cook for quarter-hour , or until soft and sweet, stirring occasionally. Remove from heat and let cool.
3.Meanwhile, for a stew, peel the onions, chop the celery, then roughly chop and put during a large saucepan over medium heat with 2 tablespoons of oil (or better yet, use dripping turkey). to accentuate the taste).
4.Add within the grass and herb and cook for quarter-hour , or until tender but not colored, stirring regularly. Stir within the mustard and flour for two minutes, then add within the stock a touch at a time to form a pleasant thick sauce.
5.Crush the remainder of the filling and switch off the warmth . Remove and take away the herb stalks and bay leaves, then shred the turkey or chicken, stir into your stew, taste and season until perfection.
6.Preheat oven to 200 ° C / 400 ° F / gas 6.
7.Place the flour during a large bowl. dig cubes and add butter, then use your thumb and index to spread the butter into the flour until it's like breadcrumbs.
8.Make a hole within the center, pour within the buttermilk, then mix gradually with the crumbs, bringing it back from the surface . Stir the chilled leeks and bacon until combined, but don't push too hard - we would like the dough to be as light as possible.
9.Gently spread them over a clean surface dusted with 2 cm thick flour, then use a 2 cm fluted cutter to root the maximum amount round dumplings as possible, roll them up and spend all the leftovers - you ought to get a minimum of 12 of this amount.
10.Brush the meatballs with beaten egg, then place them on the stew.
11.Bake for 25 to half-hour , or until the meatballs are fluffy and golden and therefore the stew is bubbly and bubbly nicely. Delicious with simple steamed vegetables.
