Turkey is a food so rooted in a holiday--think egg nog and New Year's Eve--that most people wouldn't think of using it at other times of the year.
Roast turkey in the summer is a practical solution to serving large amounts of food for backyard parties without an excessive amount of work.
Sweet, moist breast meat, perfect of sandwiches, can also be tossed in salads. Thigh meat is also good in sandwiches with a bit of mayonnaise, thin slices of red onion and arugula leaves. Or, teasing flavor out of the legs and thighs by boiling them in a large pot of water creates delicious turkey stock and several pounds of meat ideal for salads, soups and stews.
Turkey Stew with Dumplings and Vegetables
Yield: 4-6 servings Time: 45 minutes
Ingredients 4 cups cooked, shredded turkey dark meat 6 cups turkey st…