Turkey leftover stew and Bacon dumplings smoked on the Kamado Joe Classic 3

Ingredients
For the stew
500 g leftover turkey
3 carrots
3 sticks of celery
1 onion finely diced
1 tub cream cheese
1 pint chicken or turkey stock
1 handful frozen peas
1 tbsp JACK'S RANCH SEASONING or your favourite dried green herbs

for the dumplings
2 rashers bacon
150 g plain flour
1 1/2 tsp baking powder 1/2
1/2 tsp bicarbonate of soda
125 ml buttermilk
30 g chilled butter cubed

Instructions
Preheat your oven or outdoor grill to 200C.
Start by getting that bacon nice and crispy and allow to cool before chopping into small pieces.
Prepare the dumplings by adding the baking powder and soda to the flour in a mixing bowl, mix then add the butter working between the fingers to resemble breadcrumbs.
make a well in the middle and add the buttermilk then fold in the flour until just mixed. Add the chopped pieces of bacon.
To prepare the stew, whack some butter in a large cast iron pan and saute those onions until a lovely golden brown colour. Then add the carrots and celery. If you are using leftover veggies just whack in all in to get it warmed up, they've all ready been cooked and ready to be transformed.
Add the cream cheese and mix so the veggies are covered then add the stock.
throw in the peas and the turkey.
Take a tablespoon at a time of the bacon dumpling mix and drop it into the stew.
Place the cast iron pan into the oven or BBQ grill for about half an hour until the juices have reduced and bubbling and enjoy!

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