Ingredients
• 1 onion, peeled and sliced
• 3 cloves garlic, peeled and minced
• 1 leek, sliced
• 3 celery sticks, sliced
• Olive oil
• A few fresh tarragon sprigs
• 1 tbsp chopped fresh thyme
• 1 tbsp ’nduja paste (optional)
• 125ml white wine
• 500ml turkey or chicken stock
• 1 head of cavolo nero, leaves stripped from the stems
For the dumplings
• 1 shallot, peeled and finely diced
• 30g butter
• 1 clove garlic, peeled and crushed
• 1 tbsp chopped fresh thyme leaves
• Salt and freshly ground black pepper
• 100g shredded suet
• 100g self-raising flour
• 100g fresh breadcrumbs
• Zest of 1 unwaxed lemon
• A handful of chopped fresh basil leaves
• A pinch of chilli flakes
• 2 medium free-range eggs, beaten
Serves 4
Preparation time: 25 minutes
Cooking time: 35 minutes
Spiced Turkey Broth with Dumplings
Preheat the oven to 180°C/Fan 160°C/Gas 4.
In a casserole dish, sweat the onion, garlic, leek and celery in some olive oil for 10 minutes until soft.
Add the tarragon sprigs, chopped thyme and ’nduja paste, if using. Pour in the wine and boil off the alcohol for a few minutes before adding the stock. Simmer gently for another 10 minutes.
Meanwhile make the dumplings. In a frying pan, sweat the shallot in the butter until soft, then stir in the garlic and thyme and season. Mix this with the suet, flour, breadcrumbs, lemon zest, basil leaves and chilli flakes.
When cool enough, add the eggs. Mix together well. Roll into balls the size of pickled onions, but don’t roll them too tightly to keep them light.
Drop the dumplings into the hot stock, add the torn cavolo nero and put the casserole dish (no lid) in the oven for around 25 minutes. Serve immediately.
Recipe extracted from Matt Tebbutt’s Pub Food by Matt Tebbutt, published by Quadrille, priced £26, with photography by Chris Terry.
See more like this
Vegan Singapore Noodles
We’re covering Veganuary and Chinese New Year all in one with this super-speedy Pan-Asian dish with fried tofu and chilli
Sweet Chilli Meatballs
Tasty pork meatballs cooked with a simply sweet but spiced sauce
Beef Bourguignon with Cheesy Garlic Bread Topping
This hearty midweek family favourite is slow-cooked in one pot, meaning fewer pans on the hob and less washing up
Have you tried this recipe?
Let us know what you think! We'd love to read your comments and see your recipe results. Leave us a comment below.