Homemade Turkey Thigh with Sauce and Dumplings

5 from 7 votes
Prep Time 1 hr 40 mins
Cook Time 2 hrs
Rest Time 10 mins
Total Time 3 hrs 50 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 38 kcal


I need thigh for the turkey

  • 1 whole Turkey thigh

Sauce approach

  • 2 whole Diced carrots
  • 1 size Diced onion
  • 3 Discs Freshly diced celery
  • 4 Pcs. Tomatoes small
  • 1 toe Fresh garlic
  • 0,5 tube Mild paprika pulp
  • Butter

The broth with it

  • Vegetable cuts + peel + garlic, onion
  • Turkey bone from the leg
  • Water to pour on
  • Bay leaf, juniper berries depending on your taste

For the dumplings

  • 8 medium sized Potatoes raw floury boiling
  • 4 Pieces small Peeled and cooked potatoes
  • 2 Pck. Dumpling aid
  • Salt
  • Starch flour + water for the dumpling water + salt

For the sauce

  • 2 Teaspoon. Starch flour
  • 1 small cap Cognac (cap from the cap)
  • 2 Tablespoon With squeezed vegetables from the sauce

carrot salad

  • 4 middle Carrots
  • 1 disc Bacon
  • 1 middle Fresh onion
  • Parsley + chives
  • 1 good shot Ressi vinegar
  • 1 pinch Salt, pepper, sugar
  • 1 Teaspoon. Olive oil


The preparations .

  • Wash the vegetables, clean them, put the bowls in a saucepan, add the loosened turkey bone, fill the spices with water and boil them to a broth. Cut the vegetables into cubes, sauté the paprika pulp in a good roasting pan with a little butter. Now pour the broth on so that everything is covered. Now I put the thigh on the vegetables and put them in the tube, initially on the 200 ° middle rail for a good hour. Then switch down to 180 ° water again and again so it can fry to itself,

Occasionally .

  • I peeled the carrots, peeled the few potatoes that I need for the dumplings and put them in the steamer and cook until soft. Cut the bacon into cubes and fry the cubed onion in the pan, but just bounce it lightly. Set aside, keep warm. When the carrots are just soft, cut into slices in a bowl with a knife, pour the onion and bacon mix over them, season with salt and pepper, and leave to steep. Sprinkle with chives and parsley.

The dumplings

  • Peel the potatoes in a bowl with water and place a packet of dumpling aid. Anyone who has a food processor lets the potatoes through the machine, fine grater. Now place a potato bag or a kitchen towel inside a tall container. Pour in the grated mass, squeeze out well, the dough should already be soft. Do not throw away the starch, it will settle, we still need it for the dumpling mass.
  • Now I set up the dumpling water, it should boil, stir the salt and cornstarch with cold water until smooth and stir into the boiling water (this way the dumplings don't boil off). Now sprinkle the dumpling aid into the raw potato mixture, then sprinkle the boiled potatoes through press a press to the raw potatoes mix everything well, pour off the potato starch water, the potato starch has now settled on the bottom, which we now hollow out and work into the dumpling mass.
  • Don't forget the salts. I cut toasted croutons and they are now put into the dumplings. So, now we turn the dumplings, a hollow in the middle and there the croutons come in, close the dumplings and slowly slide them into the water. They now need about 15-20 minutes. Let it boil once, THEN switch back and let it steep. Should the water still boil, simply pour a ladle of cold water and everything is good.

The sauce

  • Remove the meat, cut into slices, drain the broth through a pointed sieve, put the roast vegetables in a blender, pour a little broth and puree finely. Put the broth back in the pot, add some of this puree and thicken with starch. I am happy to add a cap of cognac, then the sauce will have a nice shine. To taste. That's it, a lot, but it was worth it
  • In the end, of course, there was still a day left tomorrow.


Serving: 100gCalories: 38kcalProtein: 5.2gFat: 1.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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