Turkey stew with dumplings

Ingredients:

Stu

• Leftover roast turkey carcass + 3-4 cups shredded turkey meat
• 1 onion, cut into quarters
• 2 celery stalks, quartered crosswise (reserve the leaves for the dumplings)
• 450 g carrots (3 cut crosswise into 4 pieces; the rest thinly sliced)
• 1 bay leaf
• 3 sprigs of parsley
• 3 sprigs of thyme
• 4 tablespoons unsalted butter
• 4 shallots, chopped
• 1/4 cup flour
• 450 g parsnips, peeled and thinly sliced
• Juice of half a lemon
• 450 g green beans, cut into 2.5 cm pieces (remove ends)
• Chopped fresh chives for topping

dumplings

• 3 cups premium flour + extra
• 3/4 cup chopped fresh herbs and celery leaves
• 1 tbsp baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• Freshly ground black pepper
• 6 tablespoons cold unsalted butter, cut into small pieces
• 1.5 cups chilled sour milk

Preparation:

1. Prepare the broth:
   
   Separate the turkey bones and set the meat aside. Place the bones in a large, deep saucepan and cover with cold water (4–5 quarts). Add the onion, celery, 3 carrot quarters, and bay leaf. Tie the parsley and thyme with kitchen string and add to the pan, then cover and bring to a simmer over medium heat. Remove the lid, reduce the heat to medium-low, and simmer for 3–4 hours.
2. Remove the bones and vegetables with a slotted spoon and discard, then strain the broth through a sieve. Return the broth to the pan and simmer over medium-high heat until reduced by half, 30–40 minutes (you'll have about 8 cups of broth).
3. About 45 minutes before serving, prepare the dumplings. Cover them with plastic wrap while you cook the stew.
4. Stu:
   
   In a large, wide saucepan, melt the butter over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the flour and cook, stirring, for 30 seconds. Gradually add the broth and bring to a boil, stirring constantly. Season with salt and pepper to taste. Add the chopped carrots and parsnips, cover, and cook for 5 minutes.
5. Add the turkey, lemon juice, and green beans. Arrange the dumplings in a single layer (leave them in squares or form into circles). Cover and simmer until tender, about 20 minutes. Ladle the stew into bowls; garnish with chives.
6. dumplings:
   Yield: 6-8 servings
   
   Combine flour, herbs, baking powder, baking soda, salt, and 1/4 teaspoon black pepper. Blend in butter with a pastry blender until smooth. Stir in the sour milk. Place on a floured sheet of parchment paper. Roll out into a 2 cm thick rectangle. Using a large knife, cut the dough into 5 cm squares. Cover with plastic wrap.