A new-dle way to finish up your Thanksgiving leftovers.
- 2 tbsp. unsalted butter
- 1 c. chopped onion
- 1 c. chopped celery
- 3 cloves garlic, minced
- 1 tsp. fresh thyme leaves
- ½ tsp. Ground sage
- kosher salt
- Freshly ground black pepper
- 2 tbsp. all-purpose flour
- 1 12 oz. package No Yolks Dumplings
- 3½ c. low-sodium chicken broth
- ¼ c. heavy cream
- 1½ c. leftover vegetables (Brussels sprouts and sweet potatoes)
- 1 ½ c. leftover turkey, chopped into bite-size pieces
- 1 c. shredded white Cheddar
- Freshly chopped parsley, for garnish
- Crispy shallots, for garnish
- In a large skillet over medium heat, melt butter. Add onion and celery and cook until tender, 5 to 7 minutes. Add garlic, thyme, and sage and cook until fragrant, 1 minute more. Season with salt and pepper, then sprinkle with flour and cook 2 minutes.
- Add No Yolks Dumplings, chicken broth, and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until dumplings are tender and liquid mostly absorbed, 10 to15 minutes.
- Turn off heat and stir in leftovers and Cheddar.
- Garnish with parsley and crispy shallots and serve.