Weather: 8 degrees and cloudy
What I’m listening to: Chopped on Food Network
Turkey and Dumplings is my favorite Thanksgiving leftover food. It’s better than your standard chicken and dumplings (because turkey has a rich and special quality I can’t really describe) and it’s different than the typical turkey noodle soup. There’s just something about Turkey and Dumplings that says “It’s time to cozy up, people; winter is here.” We always eat this over the weekend after Thanksgiving, which is right around the time we’re putting up a Christmas tree and filling the house with Christmas music. It’s hot and hearty, especially for the cold, dark Alaskan winter.
I have a wonderful food memory from when I had our second-born son in Prescott, Arizona, in December of 2004. It was snowing outside and Christmas was near and some good friends brought over a hot, steaming pot of chicken and dumplings. It was my first-ever dumplings experience and it was the perfect bowl of comfort and joy. This is where our annual dumplings tradition started.
Oh, and did you see that dumpling? It’s not thick or gooey or dense. It’s light and fluffy and tender. It has great texture from a little bit of cornmeal and buttermilk. You’ll be fighting over who gets the last one. My eight-year-old son asked for four. And those aren’t the only special ingredients in this pot…