It’s almost that time! Maybe you are headed home for Thanksgiving, or maybe you decided to play host this year. Either way, we want to celebrate getting together with the ones you love and spending time giving thanks. This year, Entertaining Contributor, Lindsey Brunk is hosting a sweet Friendsgiving with some of their oldest friends. Take note, their table isn’t decked out in gourds and glittered DIY’ed things. It’s simple, honest, and thoughtful – just like Thanksgiving should be. xoxo-LK
One cold New York winter I stumbled upon this chicken and dumplings recipe and it’s been a winter staple in the Brunk household ever since. You know what else it’s wonderful for? Repurposing your Thanksgiving leftovers into a whole new yummy dish!
This year we wanted to host a little mini Friendsgiving with our friends Brittany and Jordan. We’ve known them since my Baylor days and we all lived in New York for a while before making our way back to Dallas. Everyone has busy schedules, but it’s so important to remember to make time for friends over a glass of wine and delicious meal. I feel like modern entertaining is all about carving out time for one another and keep things simple and elegant.
TURKEY & DUMPLINGS:
Cooked turkey leftovers from Thanksgiving
1 cup diced carrot
2 stalks celery, diced
1 large onion, diced
3 cloves garlic, smashed then minced
¼ cup flour
6 cups chicken stock
½ cup dry white wine or apple cider
2 teaspoons sugar
2 bay leaves
½ cup heavy cream
2 teaspoons parsley, chopped
2 teaspoons fresh thyme, chopped
salt/pepper to taste
FOR THE DUMPLINGS:
2 cups cake flour (or all purpose flour)
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons butter, melted
1- 1¼ cups milk
1. In a large Dutch oven, heat 1 tbsp vegetable oil on medium high heat.
2. Add carrot, celery and onion and sauté until crisp-tender, about 4-5 minutes. Add garlic and sauté another minute. Add flour and toss to coat. Cook another minute.
3. Pour chicken stock into pan and stir well to dissolve the flour. Add wine or apple cider, sugar, bay leaves and peppercorns.
4. Add leftover turkey (including any pieces still on the bone) and cover Dutch oven. Let cook for 15 minutes.
5. In a medium sized bowl, mix together the flour, baking powder and salt. Add melted butter and 1 cup of the milk and stir well to mix. Add flour if dough is too sticky to work with, add milk if it’s too dry. It should be thick and cake-like.
6. Using a spoon, scoop out 1 ½- 2 inch dumplings and place them on a parchment-lined baking tray. Set aside.
7. Remove turkey pieces from the broth and using a fork, pull the meat off the bone. Use one more fork and shred meat into about 1- 1½-inch chunks. Add the turkey back to the pan and remove bay leaves. Bring to a simmer and add dumplings.
8. Cook, COVERED (to steam the dumplings) for 15 minutes. Do not remove lid while dumplings are steaming (this will ensure they are fluffy).
9. Stir in cream, parsley and thyme. Season with salt and pepper to taste and serve.
Photography by Taylor Lord