This turkey stew is a delicious dish for a cold day!
TURKEY SPAETZLE STEW
1 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
2 large eggs (beaten)
1/4 cup milk
4 tablespoons unsalted butter
1 large onion (diced)
2 large carrots (diced)
1 bunch celery (diced)
2 cloves garlic (finely chopped)
3 tablespoons all-purpose flour
8 cups turkey stock (see below)
1 cup tarragon (chopped)
1/4 cup heavy cream
4 cups roasted turkey meat (pulled and roughly chopped)
1 onion (quartered)
1 carrot (3-inch pieces)
1 head garlic (halved crosswise)
4 sprigs thyme
1 tablespoon Kosher salt
1 bay leaf
1 tablespoon black peppercorns
turkey carcass and wings
For the Spaetzle: in a medium bowl, add flour, salt and nutmeg, and whisk to combine. Make a well in the center of the mixture.
In a separate bowl, add the eggs and milk, and whisk to combine. To the well of the dry ingredients, add the wet ingredients, and use a fork to combine. Stir until smooth, cover with plastic wrap, and place in the refrigerator for 30 minutes.
For the Stew: place a large, heavy-bottomed pot over medium-high heat. Add the butter and melt. Add the onion, carrots, celery, garlic and a large pinch of salt, and sweat the vegetables until translucent. Add the flour, stir to coat the vegetables, and cook for 3-4 minutes. Add the pulled turkey and stock and bring to a simmer, and simmer for 45 minutes.
Bring soup to a boil and cut spaetzle by placing batter on a damp cutting board and using a bench scraper or knife to cut into bite-sized pieces. Drop the dumplings into the boiling soup, and wait for them all to float to the surface. Let boil another minute. Add the tarragon and cream, stir to combine, and serve.
For the Stock: in a large pot, add onion, carrot, garlic, thyme, salt, bay leaf, black peppercorns, leftover turkey carcass and wings. Cover with cold water. Bring to a boil, then reduce heat to a simmer. Simmer for 5 hours. Strain through a fine mesh strainer and discard solids.