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Family method of using up the very last bits of the Christmas turkey. Stock from the carcass and the final
'snibbly bits' of meat with plenty of vegetables and dumplings.
- 3 pts stock
- 3 lbs diced or chopped vegetables (choose from onions, leeks, carrots. swede, celery, parsnip - not leaf vegetables)
- 1.5 lbs diced potatoes - not chopped
- 1 - 1.5 lbs cooked meat
- 8 oz dumpling mixture ( 8 oz self raising flour, 4 oz suet and pinch of salt mixed with cold water and rolled into 18 small balls)
Simmer vegetables and stock together in a large pan for 1/2 hour, or until the vegetables are almost cooked.
Add diced cooked meat and dumplings if required. Season and add extra flavourings to taste.
Cook for a further 10 - 15 minutes depending on the size of the dumplings.
Serve in bowls for a very filling warm meal.
If you do not want to have dumplings, add extra potatoes. For a change add dried herbs to the dumpling mixture.
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Last updated by : Andy Jackson on 08/12/13
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