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The Kitchen Table

Going to make turkey and dumplings tomorrow

18 years ago

I've never made chicken 'n' dumplings and was going to make turkey soup, like I always do. I brought up the soup thing with Alex and asked if he'd rather have turkey 'n' dumplings because I recently found out he actually liked them. He voted for the dumplings. So, now I have to find out how to make them.

I know I can just use Biscuit and drop them in the boiling pot but I like the noodle like ones better. So, I'm going to go google it.

What are you making with your leftovers?

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Comments (10)

glenda_al
18 years ago
My former SIL used to make the bestest Turkey Tetrazzini.
Haven't had it since divorce, but it sure was good.

BTW, I have no leftovers and I had no one to cook for :o(
bigfoot_liz
18 years ago
i was talked into getting publix's turkey dinner complete w/ extras and the best part of the meal was the cranberry sauce LOL and the fact it was cheap and made few dirty dishes. even then i had to tell myself the cranberry sauce was full of vitamin c and antioxidants lol it was soooo tart. so i hope the turkey recycles better in turkey pot pie and zesty turkey lime salad...i've never made chicken/turkey n dumplings maybe i'll try that instead since i made chicken pot pie last weekend ~ liz
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Lpink, this is the recipe I use for dumplings, It has egg in it. A bit more work than the Bisquick kind, But they are good! They are the only kind I've made since I first tried them Back in the early 1980's. Dumplings (From "A Texas Hill Country Cookbook") Ingredients: 1 stick margarine* 1/2 stick butter* 2 C boiling water 2 C sifted flour (AP) 1 tsp salt** 4 eggs 1/4 to 1/2 C flour*** *All butter or all margarine can be used successfully. Using all margarine may call for a little more flour. **Plain salt can be replaced with seasoned salt you like, that will compliment your finished dish. ***This is for rolling them out. Omit if you drop them from a spoon. Method: Melt margarine and butter in boiling water. Add 2 C flour and salt. Stir & cook over low heat until mixture leaves sides of pan. (This happens quickly) Cool slightly. Add eggs, one at a time, Stirring well after each addition. (I use my hand mixer to beat each egg in.) Pat dough out on floured surface, with hands & rolling pin. Cut into squares, drop into gently simmering broth. And cook until done. A very short time. This is a pretty wet and sticky dough, so I prefer to use a small cookie scoop And just drop them into the broth, rather than rolling them out. Either way, they quite literally melt in your mouth. It is good to cover the pot while they simmer. It helps them rise up higher. Enjoy! Rusty
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Rusty's dumplings are pâte à choux. The same dough as profiteroles, eclairs, cream puffs, churros, croque-en-bouche, etc. I've never done them steamed/boiled, but I think they sound fantastic! I'm going to have to try that. It's interesting about the fluff vs. flat debate. My mother would make biscuit topping for shepherd's pie, but it was never called dumpling. Dumplings were dough balls boiled in broth. They could also be spaetzle, which are long and bumpy, rather than balls, but the same kind of dough. I'd never met biscuits as dumplings until this group. I'm guessing the flat noodly ones are more like our dough balls even though they're big and flat.
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carol_in_california
18 years ago
I think I will be making turkey tortilla soup....or maybe turkey, vegetable barley soup......or turkey enchiladas.
Maybe all three.
roseluver
18 years ago
I am also making turkey and dumplins tomorrow. I use frozen dumplins that are absolutely wonderful. I dip each strip in milk and flour and drop them in the hot broth, add butter and milk after I have dropped them all. Yummy!!
I have used tortillas cut in strips dipping them in milk and flour and they turn out pretty good also.
minnie_tx
18 years ago
MomÂs soup Dumplings

Beat 2 eggs - put a good teaspoon of salt in eggs. Add a pinch of baking powder in 1 cup or more of flour and sift a little at a time into eggs, mixing good with a fork until thick. Break off with fork into soup . Cook about 15 minutes.
This is how my mom always made them for chicken and dumplings. It was a favorite of my boys too. I have added a little more flour and rolled them out and cut them into noodle shaped too. I have nevr liked the biscuit kind.
chubby_rat
18 years ago
We just take 1 cup cold broth or water and mix it into 2 cups flour,add more flour if to sticky,then roll it out and cut in strips.That's the way my Grandmother and my Mother always made them.I love them like that! We usually make them with Ham and potatoes,call it Ham Potpie in PA! LOL! But we also make it with beef or chicken.I love all of them! I never made it with turkey but I'm sure it would be good!
patti43
18 years ago
I'd buy the frozen kind--no mess and they're good. You may have to thicken the broth with some flour and a little water mixed until there are no more lumps in the flour. (I put it in a jar and shake it.)

Glenda, if you'd seen my kitchen Wednesday OR Thursday, you'd be counting your lucky stars you didn't have that greasy mess to clean up!
nodakgal
18 years ago
Bisquick make perfect dumplings every time! Light and fluffy and ummmmmm, split them open and put lots of butter and salt. Yum! Now ya got me drooling at the thought! LOL
Kathsgrdn
Original Author
18 years ago
I found a recipe on cooks.com last night. It calls for the ice water, salt and flour. I like the noodle kind better than than the Bisquick kind so that's what I'm going to make. The turkey is in the pot!
cherbo
18 years ago
We make what we call "noodles" some call them dumplings. I use eggs(amount according to the amount I'm making) water and flour. My mom always said to add a half an eggshell of water for each egg, so that's what I do and then I start adding flour until it is firm enough to roll out. I cut these in strips(noodles). Some people dry them for a while but I cook mine right away. Drop the noodles in your broth and cook until tender. I thicken mine a little.

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