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.
Turkey & Dumplings Soup
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
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.
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!