Oh my… we Logan smoked a turkey this past week and clearly we had a lot of leftovers.  We debated between Turkey Pot Pies (my pick) and Turkey Dumpling Soup (Logan’s pick) and eventually the soup won out.  And I’m not mad about it…

I was a little weary  how it would turn out since neither of us had made dumplings before but I should know not to doubt my husband when it comes to cooking 🙂

We liked the soup so much that I had to share it immediately with Jess (and give her some left over turkey) and guess what?! She made it the same day and loved it too!

Ingredients:

3 TBSPs butter

2 garlic cloves

2 large carrots, diced

2 celery stalks, diced

2 TBSPs all purpose flour

4 cups chicken stock

1 tsp sage rub

1 tsp dried thyme

1/2 tsp salt (see note)

1/4 tsp pepper

2 bay leaves

2 cups cooked turkey, cubed

1 cup frozen corn

8 oz heavy cream

For Dumplings

1 cup all purpose flour

2 tsps baking powder

1 tsp sugar

1/2 tsp salt

1 TBSP butter

1/2 cup skim milk

Instructions

1. Melt the butter over medium heat in a large stock pot.
2. Add the carrots, celery, and garlic and cook until soft, about five minutes.
3. Whisk in the flour until fully combined. Very very slowly add the chicken stock. Begin by adding only about a tablespoon at a time, only adding more stock once the stock you just added is combined. Towards the end you will be able to add it a little more quickly. This should take about two minutes.
4. Add the sage, thyme, salt, and pepper and bring to a simmer. Allow to simmer for five minutes.
5. While the soup is cooking, whisk together 1 cup of flour, 2 tsps of baking powder, 1 tsp of sugar, and 1/2 tsp salt. Cut in 1 TBSP cold butter. Gently mix in 1/2 cup skim milk until just combined and there are no more streaks of flour. Gently drop about a tablespoon of the dough at a time into the soup. Boil until just cooked through over medium heat. About four minutes uncovered.
6. Finally, gently stir in the cooked turkey, frozen corn, and heavy cream, stirring to combine and cooking about one minute more until combined.

 

I know this recipe comes a little early since it’s not Turkey Day for another month but even if you don’t make it this week (um, why wouldn’t you?!) then table it for those left overs for sure!

Kristi