Turkey and Dumplings

1. Turkey Stock: Simmer turkey pieces in seasoned water 2-3 hours. Remove meat when tender. Pick meat from bones, discard skin and bones. Strain stock, return to pot.

2. Dumpling Preparation: Mix flour, baking powder, salt. Combine milk and melted butter. Stir wet into dry ingredients until just combined. Don't overmix - dumplings will be tough.

3. Final Assembly: Bring stock to rolling boil. Drop spoonfuls of dumpling batter into stock. Cover immediately, don't lift lid. Cook 15 minutes without peeking.

4. Finishing: Add picked turkey meat back to pot. Heat through 5 minutes. Season with salt and pepper.

Serving: In bowls with biscuits or cornbread

FDA Food Safety Guidelines

⚠️ Important: Cook to an internal temperature of 165°F (74°C) to ensure food safety.

• Always use an instant-read meat thermometer to verify doneness.
• Wash hands, utensils, and surfaces after handling raw wild game.
• Thaw frozen game in the refrigerator — never at room temperature.
• Refrigerate leftovers within 2 hours of cooking.

Nutritional Information

Per serving: 360 calories, 46g protein, 13g fat, 10g carbohydrates.