My dad always makes dumplings at Thanksgiving and Christmas.

I don’t want to give away his secrets but he uses plain Pillsbury Poppin’ Fresh biscuits for the dumplings, floured and rolled thin. I tried using this method once but could only find the Grands biscuits and it just wasn’t the same.

So this Thanksgiving, I tried to make them from scratch. Verdict: success. And if you know me, you might also know that there are few, if any, dishes that I think I cook as well as my dad. But this makes the cut.

Instead of making this for Thanksgiving dinner like my dad does, we had it the day after. I used the turkey carcass to make a broth and the leftover meat in the soup. The broth was very flavorful and rich (which I attribute to a small, organic bird, but what do I know?) and didn’t require fortifying with instant bouillon, like my dad does. If you have a weaker or store-bought broth, I would recommend adding a little extra broth-flavor. The broth needs to be substantial because it will give some of its flavor to the dumplings. Not enough broth-flavor = bland dumplings.

I used this recipe for dumpling inspiration, but simplified it by omitting the flavoring agents. Here’s how it went down:

Turkey and Dumplins
Adapted from Dad and Deep South Dish
Serves: 6

For the dumplings:
2 c flour
1/2 tsp baking powder
1/2 tsp salt
1/3 c fat (lard, shortening, schmaltz, butter, probably oil would work too. I used chicken fat.)
1 c buttermilk or sour milk

For the broth:
3 qt + turkey stock
4 Tbsp butter
Lots of fresh cracked black pepper
Salt to taste

Cut up turkey (optional)

Make the dumplings: mix dry ingredients, cut in fat with a fork or fingers, then mix in milk. On a generously floured surface, lightly knead five times. Divide dough into quarters. Working with generous amounts of flour (excess will keep the dumplings from sticking together when they rest and thicken the broth), roll one quarter very thin and then cut into long strips (or squares or whatever you think a dumpling is). Lay dumplings on plate, alternating horizontal and vertical layers. Repeat with remainder of dough. Cover with plastic wrap and chill for a while.

When you’re ready to make the soup, put all your stock ingredients in a large pot and bring to a boil. Taste to make sure it’s very flavorful. You don’t want a mild broth! Add dumplings several at a time, taking care not to crowd the raw dumplings in the pot. When all the dumplings have been added, add the cut up turkey, if you’re using.

Serve immediately. They’re good leftover but will thicken with storage. You can eat them more like a casserole or add some broth when you reheat.