Raise your hand if you’ve got a metric crap-ton of left over turkey. Raise your hand if you can’t eat another turkey sandwich.

Now, raise your hand if you love dumplings.

Turkey-with-Cornmeal-Dumplings-2I’ve got a pot of this simmering on the stove right now, and it smells AH-ma-zing. And here’s the best part. It took me less than 30 minutes to throw it together. That leaves you plenty of time to storm your local department store for Black Friday bargains or scour the world wide webs for Cyber Monday steals and bookmark them for next week.

Turkey with Cornmeal Dumplings
(makes 4 – 6 servings)
4 tbsp unsalted butter
2 tbsp olive oil
1/2 cup carrots (diced)
2 stalks celery (diced)
1/2 of a medium yellow onion (diced)
1 clove garlic (finely minced)
1/4 cup flour
5 cups chicken stock
1/2 cup apple cider
4 cups cubed leftover turkey
2 sprigs fresh thyme
2 tbsp fresh parsley (chopped)
1/8 tsp ground nutmeg
1 cup heavy cream
Salt & ground white pepper to taste
1 1/4 cup flour
1/2 cup yellow cornmeal
1 tbsp baking powder
1/2 tsp salt
1 cup whole milk
1/2 cup heavy cream

In a large stock pot or dutch oven, melt the butter and olive oil over medium-high heat. Add the carrots, celery and onions and saute until they’ve softened. Add the garlic and flour, stir and cook for an additional 1 – 2 minutes then add the thyme sprigs, chicken stock and apple cider. Stir to combine and thicken, then add the chopped turkey, parsley and nutmeg and stir to combine. Add in the cream, then simmer over low heat for 20 minutes. Taste the broth and add salt & ground white pepper to taste.

While the turkey is simmering, make the dumpling dough by sifting together the flour, cornmeal, baking powder and salt in a medium mixing bowl. Add the cream and milk, then stir to just combine.

Drop by rounded heaping tablespoonful into the turkey mixture. Cover and simmer for another 15 minutes.

Boom. Done.

Turkey-with-Cornmeal-DumplingsAnd, who’s got your holiday shopping back? Jenn does.

Turkey-with-Cornmeal-Dumplings-4OMFG. SO GOOD.