This succulent, creamy turkey stew features dumplings made with leftover mashed potatoes as a Thanksgiving-leftovers recipe to use up every last morsel of food you slaved over.
I think my favourite part of turkey dinner is leftovers. I use every last inch of the bird, absolutely nothing gets wasted chez moi.
The first day is a repeat of the whole dinner – mashed potatoes, gravy, stuffing, et al.
On the second day, I start getting creative, making something different altogether, like Turkey Pot Pie or my mom’s Turkey Chow Mein (which has nothing Asian about it other than the noodles).
I am supremely thankful to ever get turkey dinner invitations for Canadian thanksgiving, but whenever it happens I want to celebrate US thanksgiving again in November just to have the next-day meals I love.
It’s creamy (but not heavy – milk is used) and comforting.
The dumplings are like big, pillowy gnocchi.
I could eat a million of them in one sitting.
The recipe is flexible, toss in any leftover roasted root veggies you have, brussels sprouts, or green beans.
Just chop into bite-sized pieces. Any green veg should be added at the end, just to warm through, to avoid overcooking it.
Wishing you a wonderful and waste-free Thanksgiving!