Made This Recipe? Add Your Photo
Sometimes a whole turkey or chicken is too much of a good thing - here's a delicious way to use up the leftovers. Homey, wonderful, comforting.
- 2 tablespoons butter
- 1 onion, minced
- 4 carrots, cut into 2 inch julienne strips (about 2 cups)
- 2 celery ribs, cut into 2 inch julienne strips (about 1 cup)
- 1⁄3 cup dry white wine
- 2 tablespoons all-purpose flour
- 3 cups broth (use broth suitable to meat you are using)
- 3⁄4 cup heavy cream
- 2 large egg yolks
- 4 cups bite-size pieces cooked meat (chicken, turkey, beef, pork, all are good in this recipe)
- 1⁄2 teaspoon crumbled dried rosemary
- 1 cup all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon crumbled dried oregano
- 1 tablespoon minced fresh parsley
- 1⁄2 cup milk
- Make meat mixture: In a saucepan, melt butter over moderately-low heat and in it cook onions, carrots and celery, stirring occasionally, until the vegetables are softened.
- Add wine and cook mixture for 3 minutes.
- Add flour and cook roux, stirring, for 3 minutes.
- Add broth in a stream and bring to a boil, whisking.
- In a bowl, whisk together the cream and the yolks.
- Whisk about ½ cup of the sauce into the bowl to temper cream mixture and add the cream mixture, in a stream, to the sauce.
- Cook over moderately-low heat, whisking, until it is thickened (do not let it boil) and stir in meat, rosemary and season to taste.
- Make dumpling batter: In a bowl, whisk together flour, baking powder, salt, oregano, parsley and pepper to taste.
- Add milk and stir until batter is just combined.
- Drop by spoonfuls into 6 or 8 mounds onto the simmering meat mixture (do not let the liquid boil).
- Simmer dumplings, uncovered, for 10 minutes and simmer them, covered, for 10 minutes more.