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

Critical Technique: Never lift lid while dumplings cook - steam is essential

Serving: In bowls with biscuits or cornbread