Recipe | Turkey & Dumplings Soup

Me, oh my, can anyone tell me what’s better than Thanksgiving dinner?? Duh. Thanksgiving leftovers! I like to throw a spin every year on what I do with my leftovers, but it usually entails some sort of soup. This year, I opted to add some delicious, hearty, dumplings. I can’t complain. It was just what the doctor ordered after a lazy holiday Monday dedicated to Homeland on Netflix, and a duvet cover on the couch.

Now, remember guys… poultry, is poultry, is poultry, is poultry. If you didn’t partake in a turkey this past weekend, make this recipe with chicken. 

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Turkey & Dumplings Soup

Ingredients

For the soup;

  • EVOO for sautéing (approx. 1 Tbsp)
  • 8 cups turkey (or chicken) stock – I basically followed this recipe – with the addition of green peppercorns & fresh tarragon
  • 1 1/2 cups chopped carrots
  • 1 cup chopped green onions
  • 2 cloves garlic, chopped
  • 2 – 3 cups turkey, chopped (white & dark meat)
  • 1 Tbsp fresh herbs – thyme, tarragon, sage
  • 1/4 cup fresh parsley, chopped

For the dumplings;

  • 1 1/3 cups AP flour
  • 2 tsp baking powder
  • 1 tsp coarse salt
  • 2/3 cup heavy cream 
  • 1 1/2 Tbsp butter, melted
  • 4 Tbsp fresh chives, chopped

Method

In a large Dutch oven, heat EVOO on medium-high heat. When hot, add in the carrots, green onions, and garlic. Sauté for 3 – 5 minutes, until fragrant and translucent. Add in turkey and fresh herb blend (not the parsley). Toss together. Add in the turkey stock and bring to a boil, and reduce heat to a medium. Taste, and adjust seasoning with coarse salt and freshly cracked black pepper. 

While the soup is coming to the boil, make your dumplings. In a large bowl, combine AP flour, salt and baking powder. Add in the chives, and stir to combine. Drizzle in butter, and stir. Add in heavy cream a little at a time, until fully incorporated. Using your hands, grab large tablespoon size pieces and roll rustically into balls. Drop into the soup. Using a wooden spoon, gently coat the dumplings in the soup. Cover and cook for 10 minutes. 

The dumplings will puff up, quite a bit! Toss in the fresh parsley to finish. Serve hot. 

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Even though it doesn’t look that way, it is actually a rather light dinner. Hearty for sure, but surprisingly light. When the dumplings cook, they become this delicious, puffed up, flavour carrier of a wonderful turkey soup. Yum, yum. 

I hope you all had a lovely weekend! Happy Monday! 

XO

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