Cooking Videos

Chicken and dumplings has to be one of my all time favorite comfort foods. It's easy to make, delicious, and soul-satisfying. In this video, we play on this southern classic by utilizing our leftover Thanksgiving turkey, turning our flavorful stuffing into dumplings.

The Soup Base

For best results, start with a home made turkey stock (we have a separate video on this in our related section below).

In the Stella Culinary School Podcast episode 24, I walked you through the process of spatchcocking a whole turkey. Removing the back-bone, laying the turkey flat, and roasting, allows for more even cooking, juicier meat, and a faster cook time.

In fact, the fourteen pound turkey I spatchcocked in this video was done in 70 minutes! I've done a twenty-four pound turkey in two hours and fifteen minutes! No more waiting around all day for your turkey to cook, on a day where you constantly need more oven space.

In this video we transform our roasted turkey stock into a delicious, refined, turkey gravy.

In our previous turkey videos I demonstrated how to break down a whole turkey, and then debone the leg and thigh. In this video, we take our deboned turkey leg and turn it into a beautiful roulade.

In a previous video, I demonstrated how to break down a whole turkey into its individual parts. In this video I demonstrate how to completely de-bone the turkey leg, including those pesky feather bones.

One of the benefits to breaking down your turkey into it's individual parts before cooking is you now have bones with which you can make an awesome turkey stock. This home made turkey stock can be used as a base for turkey gravy, to moisten the ingredients in your stuffing, or to make turkey soup with your leftovers.

In a previous video, I demonstrated how to break down a whole turkey into it's individual parts. This allows you to cook the turkey more accurately. In this video, I demonstrate how to pan roast the turkey breast, which will give you an amazing result every single time.

Roasting a turkey whole is difficult because the breast and legs cook at different rates. This video will show you how to break down a whole turkey into it's individual parts. Once broken down, you can pan roast the breast, turn the leg into a roulade, and make a roasted turkey stock.