Made this last night using leftover gravy and stock (had enough roux-based gravy left over that I didn't need to make the roux for the sauce, so I left out the butter/flour from that portion of the recipe) and about doubled the herbs in the dumplings. Used carrots, turnips, parsnips, mushrooms, celery that I had in the fridge. Fabulous, a definite keeper for future post-Thanksgivings! One question: 1/4 t of Worcestershire isn't much -- is that correct? I was tempted to use more but I don't like to mess too much with recipes the first time I make them, and since I'd already eliminated the roux I didn't want to mess with the "sauce" recipe any more. Definitely feel free to add more sauce the next time. It's meant to be a subtle addition, but you should certainly season according to your taste preferences. ~Amy

• Reply