Big Mama’s Southern Wild Turkey and Buttermilk Dumplings Serves 8-10 Hands-on Time: 35 minutes Complete Time using Old Rooster: 3 hours 35 minutes There are countless reasons turkey and dumplings must be learned by heart. First off, just learning how to make amazing turkey stock gives you the arsenal you need to make dozens of recipes. Making your own stock not only saves you money … it is money. Seriously, it’s so crazy superior to what you buy at the supermarket. The reason wild turkeys make the best stock is that they are free to roam and are slow grown working their muscles as they find insects for food. Especially in these low and slow recipes, the flavor is absolutely more luscious and silkier than that of domesticated chickens or turkeys. Stock Ingredients 2 wild turkey breasts 4 quarts (1 gallon) water 3 stalks celery, chopped 2 carrots 1 Vidalia or yellow onion, chopped 5 sprigs parsley 5 sprigs rosemary 3 whole garlic cloves 1 stick unsalted butter 1 Tablespoon Kosher salt 1/2 Tablespoon pepper Dumplings 3 cups flour 1/2 cup shortening 2 teaspoons Kosher salt 1/2 cup buttermilk, plus more if dough is too dry 36
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Bring turkey, water, celery, carrots, onion, parsley, rosemary, garlic and butter to a boil; reduce heat and simmer uncovered for at least 6 hours or until the turkey breast begins to fall apart. Make sure to skim the foam as needed. Meanwhile, in a large mixing bowl, combine flour and salt. Cut shortening into flour until fully incorporated. Add buttermilk slowly into the flour a little at the time. When the dough is easily formed into a ball, knead the dough. If the dough is too wet, add a little flour. You cannot overwork this dough, so keep kneading until it isn’t too wet or dry. Roll out the dough to a thickness of 1/16 of an inch or even thinner. Pinch or cut into 1-inch squares (I use a pizza cutter for this). Set aside. When turkey is falling off the bone, remove the
