Turkey legs n dumplins
Boil a pair of wild turkey legs n thighs in a large pot along with 4 or 5 chicken thighs. It will take a few hours for those tough gobbler legs to tender up so you might want to wait a couple of hours to add the chicken thighs. Season liberally with your favorite seasonings. I used black pepper, salt, no salt greek seasoning, 2 bay leaves, ginger, poultry seasoning, and garlic powder. Boil until meat flakes easily from turkey legs. Strain broth and set aside then debone turkey legs and chicken thighs.
Pour broth back into pot and heat to simmer
2 cups flour
1 tsp salt
3/4 cup strained broth
Combine flour and salt (I also like to add black pepper)
Cut the shortening into the flour mixture with a pastry blender or two forks
Add the 3/4 cup of broth and work into a soft dough
flatten dough out on a floured surface then roll out thin
cut into desired sized square with pizza cutter
drop into simmering broth and simmer for 10 minutes uncovered stirring occasionally
add turkey/chicken meat stir well then simmer covered for 10 minutes
Remove from heat and get ready for some fine eating. I think the dumplins have more flavor if allowed to sit for 30 minutes to an hour before serving.
Enjoy !!! We sure did.