About the Recipe
Got some leftover Thanksgiving turkey scraps? Don't toss them aside! Transform them into a heartwarming bowl of Turkey Dumpling Soup that's the epitome of comfort food perfection. Whether you're craving a cozy meal or planning a lazy day of football watching, this recipe is a winner. Join us in the kitchen and learn how to create this flavorful and satisfying soup that will have your taste buds cheering for more. Don't let those turkey leftovers go to waste – let's make the most of them with this scrumptious soup recipe!
Ingredients
Ingredients Soup
● 3 Tbsp butter
● 2 garlic cloves
● 2 large carrots diced
● 2 celery stalks diced
● 2 Tbsp all purpose flour
● 4 cups chicken stock
● 1⁄2 tsp ground sage
● 1 tsp dried thyme
● 1⁄2 tsp salt
● 1⁄4 tsp pepper
● 2 bay leaves
● 2 cups cooked turkey cubed
● 1 cup frozen corn
● 8 oz heavy cream
Ingredients Dumplings
● 1 cup all purpose flour
● 2 tsp baking powder
● 1 tsp sugar
● 1⁄2 tsp salt
● 1 Tbsp butter
● 1⁄2 cup skim milk
Preparation
1.Melt the butter over medium heat in
a large stock pot.
2. Add the carrots, celery, and garlic
and cook until translucent, about 4
minutes. Add garlic and cook for
about 1 minute or until fragrant.
3. Whisk in the flour until fully
combined. 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, bay
leaves, and pepper and bring to a
simmer. Allow to simmer for five
minutes. seasoning. Turn off the
heat and add the grated cheese.
5. Gently stir in the cooked turkey,
frozen corn, and heavy cream,
stirring to combine and cooking
about one minute more until
combined.
6. While the soup is cooking, whisk
together 1 cup of flour, 2 tsp 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.
7. Finally, remove bay leaves and
serve.