Turkey or Chicken 'n' Dumplings

Ingredients

• 6 tablespoons unsalted butter
• 3 tablespoons plus 1 1/2 cups all-purpose flour, divided
• 1 1/2 quarts homemade or store-bought low sodium chicken broth
• 1 cup leftover gravy, optional
• 1 large onion, finely sliced
• 2 medium carrots, chopped medium
• 3 medium ribs celery, chopped medium
• 1 pound leftover roast turkey or chicken, torn into rough bite-sized pieces
• 1 1/2 cups thawed frozen peas
• 1/2 cup minced fresh parsley leaves
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon baking powder
• 2 tablespoons minced fresh chives
• 1/2 cup buttermilk
• 1 whole egg

Directions

1. Warm 3 tablespoons butter in a large Dutch oven or saucepan over medium-high heat until it has fully melted. Sprinkle in 3 tablespoons flour and stir without stopping until the mixture turns a light golden color, about 3 minutes. Whisk in the broth gradually, then add the gravy, onions, carrots, and celery. Bring the pot to a simmer and cook, stirring now and then, until the vegetables are tender, about 10 minutes. Fold in the turkey, peas, and half of the parsley, then add salt and pepper to taste. Take the pot off the heat.
2. Melt the remaining 3 tablespoons butter. In a medium bowl, whisk together the remaining 1 1/2 cups flour with the baking powder, chives, the rest of the parsley, and 3/4 teaspoon kosher salt. In another bowl, mix the buttermilk, eggs, and melted butter. Add the buttermilk mixture to the dry ingredients and stir with a wooden spoon just until a shaggy dough comes together.
3. Set the stew back over the heat and bring it to a gentle simmer. With a tablespoon measure, portion the dumpling dough into 1-inch balls and drop them across the top of the stew. Put the lid on and cook until the dumplings are puffed, firm when touched, and a toothpick poked into the center of one comes out clean, about 15 minutes. Serve right away.