A Perfect Dish To Warm Your Soul 👩🏻🍳🦃
You’ve heard of chicken soup for the soul, well Turkey and Dumplings will make you feel like your soul has left the building and gone right to heaven! This divine, old school comfort classic, is the perfect way to use up the last of your turkey and you certainly won’t think you’re eating leftovers! If you’ve had one too many warmed up plates of leftovers or too many turkey sandwiches, forget the turkey with dressing and make some scrumptious Turkey and Dumplings!
Unbutton your top button, loosen your belt ’cause you don’t want to miss a bite of this delectable dish, Turkey and Dumplings! Remember, January is right around the corner, that’s the month made for dieting. This is “Never Say No-Vember” and these are the final days of Thanksgiving turkey and you don’t want to miss out!
How Do You Leftover? We Do Chicken Turkey and Dumplings!
One of the best parts of the annual, yummy, Thanksgiving dinner is the lefties. I always make a big pot of turkey soup. This year I’m shaking things up and making this creamy, rich and satisfying meal. It’s the kind of dinner you want to eat when you’ve come in from the cold. Maybe after you’ve been out looking for your Christmas tree or sitting outside watching your local holiday parade. It’s super easy too. Here’s how I make it!
A Turkey In Every Pot
You can make this recipe with frozen vegetables, easy-peasy, right from the freezer or chop of fresh. Make it your own by selecting the veggie you like best.
Chop or shred about 2 cups of turkey or chicken. Set aside.
Into a heavy bottom pot, melt 1/4 cup of butter to melt. Add to the butter 2 cloves of garlic, very well minced.
Once the butter has melted, add 1/4 cup all-purpose flour. Whisk well to combine, then let the mixture cook on low heat about 2 minutes. Next, add 3 cups of turkey or chicken broth. Mix well and let it simmer and thicken, about 5 minutes.
Add 1 tablespoon of finely minced/chopped fresh sage and 1 teaspoon of crushed dried sage leaves. Mix in a few dashes of Worcestershire sauce, and continue to heat on low.
Add 2 cups of chopped or frozen vegetables. I used a mixture of fresh chopped onion, carrots, and celery. This would be great with frozen peas and corn as well. Just keep in mind, if you are using fresh vegetables, let the mixture simmer at least 40 minutes on the cooktop before continuing to the oven. Add the turkey or the chicken, continue heating on low.
While the creamy turkey soup is simmering, make the dumplings.
The Dumplings
Into a medium-sized bowl, add 1 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt, whisk to combine.
Next cut up 1/4 cup of unsalted butter into small cubes and add it to the flour mixture. Using forks, your fingers, or even in a food processor, mix the flour and butter until it resembles coarse sand. Add about 1/4 cup of freshly chopped chives, mix lightly to incorporate. Into a small bowl, mix 1 large egg and 3/4 cup of buttermilk. Pour into the dry mixture and mix to combine. Do not over mix or your dumplings will be dense and not puffy.
Form about 8 roughly shaped balls of the dough and place on top of the pot of creamy soup.
Cover the pot and simmer on low for 20-25 minutes until the dumplings are puffed and look like light clouds on top of the pot.
Serve hot and enjoy!
Turkey and Dumplings
Ingredients
For the Creamy Turkey Soup
- 2 cups chopped or shredded turkey (or chicken) all bones and skin removed
- 3 cups turkey stock or chicken broth
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 2 cloves of garlic, minced finely
- 1 tablespoon chopped fresh sage
- 1 teaspoon crushed dried thyme leaves
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups vegetables - fresh chopped carrots, celery onion or substitute frozen corn, peas, etc.
For the Dumplings
- 1 3/4 cups All-Purpose Flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) butter
- 1/4 cup chopped fresh herbs (chives, parsley), or 2 tablespoons dried (optional)
- 3/4 cup buttermilk
- 1 large egg
Instructions
For the Creamy Turkey Soup
- Chop or shred about 2 cups of turkey or chicken. Set aside.
- Into a heavy bottom pot, melt 1/4 cup of butter to melt.
- Add to the butter 2 cloves of garlic, very well minced.
- Once the butter has melted, add 1/4 cup all-purpose flour.
- Whisk well to combine, then let the mixture cook on low heat about 2 minutes.
- Next, add 3 cups of turkey or chicken broth and season with 1/2 teaspoon salt, 1/4 teaspoon ground black pepper.
- Mix well and let it simmer and thicken, about 5 minutes.
- Add 1 tablespoon of finely minced/chopped fresh sage and 1 teaspoon of crushed dried sage leaves.
- Mix in a few dashes of Worcestershire sauce, and continue to heat on low.
- Add 2 cups of chopped or frozen vegetables. I used a mixture of fresh chopped onion, carrots and celery. This would be great with frozen peas and corn as well.
- Add the turkey or the chicken, continue heating on low. If you're using fresh vegetables, like carrots, make sure to simmer on low until they are becoming fork tender.
For the Dumplings
- Into a medium sized bowl, add the flour, baking powder, baking soda and salt. Whisk to combine.
- Next cut up 1/4 cup of unsalted butter into small cubes and add it to the flour mixture.
- Using forks, your fingers or even in a food processor, mix the flour and butter until it resembles coarse sand.
- Add about 1/4 cup of freshly chopped chives, mix lightly to incorporate.
- Into a small bowl, mix 1 large egg and 3/4 cup of buttermilk.
- Pour into the dry mixture and mix just to combine. Don’t over mix our your dumplings will be dense, not puffed and light.
- Form about 8 roughly shaped balls of the dough and place on top of the pot of creamy soup.
- Cover the pot and simmer on low heat for 20-25 minutes, until the dumplings are fluffy and cooked through.
- Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
