Recipe(tried): Leftover Turkey with Oxtail Stew

I just made this and it came out great. Very hearty!

LEFTOVER TURKEY WITH OXTAIL STEW

leftover roast turkey legs, thighs, wings, and carcass
1 carton Kitchen Basics chicken stock
1 carton cold water
1 Tbsp olive oil
1/2 stick butter
oxtails
4 cloves chopped fresh garlic
2 large sweet onions
1 tsp salt
coarse ground pepper
2 stalks celery, chopped
1 large bunch chopped fresh parsley
1 bay leaf
1/2 bag baby carrots, chunked
1 can yellow corn
1 can mushroom stems and pieces
5 potatoes peeled, rinsed, and cut in bite size pieces
1 can Grands flaky biscuits (refrigerated biscuit dough)

I had the leftover legs, thighs, wings, and carcass. I placed it in large pot with 1 carton Kitchen Basics chicken stock. Refilled container with cold water, and this almost covered all the meat. Start heat at medium high, when boiling reduce to simmer.

In a separate pan, heat 1 Tbsp olive oil, 1/2 stick butter. Brown oxtails over medium-medium high heat, turning as they brown. To this add 4 cloves chopped fresh garlic, 2 large sweet onions,1 tsp salt, coarse ground pepper. Do not brown onions, just saute. Add 2 stalks chopped celery.

In other pan, add large bunch chopped fresh parsley, 1 bay leaf and 1/2 bag baby carrots~ chunked. Salt and pepper. Continue to simmer for an hour. As onions and celery become transparent, pour that mixture into turkey pot. My turkey was not all the way done, so it took a while to become soft. When it starts to fall away from the bone, remove turkey pieces and allow to cool.

When cool enough to handle, pull meat from the bone and add back to pot. Discard bones. Add 1 can yellow corn, and 1 can mushroom stems and pieces. Add 5 potatoes peeled, rinsed, and cut in bite size pieces.

Take 1 can Grands flaky biscuits and roll out on wax paper lightly floured. Drop quarter size pieces into pot. Do not stir much at this point. Allow to simmer until potatoes are tender, and dumplings are no longer doughy. About 30 minutes.

NOTES:
My friend is Belgium, and gave me the basic idea to create this dish. Although the addition of corn, mushrooms, and biscuit dough was my idea. He said to cook the whole recipe in beer, so that is an option. He says it brings out the flavor, and you will never tell that beer was used. I was too chicken to try it, hence the chicken stock and water. I should add, the light flour while rolling out the dough was enough to thicken the stew. I left the meat on the bones of the oxtails, and served one with each bowl.I skimmed any visible fat & foam while the dish was cooking with a tablespoon. Allow to cool 15 minutes. before serving. Enjoy!