Turkey or Chicken and Dumplings
"[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."
INGREDIENTS
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6 tablespoons unsalted butter
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3 tablespoons plus 1 1/2 cups all-purpose flour, divided
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1 1/2 quarts (48 ounces) homemade or store-bought low sodium chicken broth
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1 cup leftover gravy (optional)
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1 large onion, finely sliced (about 1 1/2 cups)
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2 medium carrots, chopped medium (about 1 1/2 cups)
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3 medium ribs celery, chopped medium (about 1 1/2 cups)
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1 pound leftover roast turkey or chicken, torn into rough bite-sized pieces
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1 1/2 cups thawed frozen peas
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1/2 cup minced fresh parsley leaves
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Kosher salt and freshly ground black pepper
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1/2 teaspoon baking powder
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2 tablespoons minced fresh chives
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1/2 cup buttermilk
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1 whole egg
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