Turkey with Dumplings Soup The Best Recipes

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Turkey with Dumplings Soup

"This soup is a perfect recipe for Thanksgiving leftovers. My husband and I love dumplings, and this mild-tasting, homey dish has flavorful dumplings floating on a tasty turkey and vegetable stew. It really hits the spot on chilly fall and winter days."

Ingredients :

• 1/2 cup butter, cubed
• 8 medium carrots, cut into 1-inch chunks
• 4 stalks celery, cut into 1-inch chunks
• 1 cup chopped onion
• 4 2/3 cups water, divided
• 2 (10.5 ounce) cans condensed beef consomme
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3 cups cubed cooked turkey
• 2 cups frozen cut green beans
• 1/2 cup all-purpose flour
• 2 teaspoons Worcestershire sauce
• Dumplings:
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons minced parsley
• 1/8 teaspoon poultry seasoning
• 3/4 cup 2% milk
• 1 egg

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H25M

• Melt butter in a Dutch oven over medium-high heat. Saute carrots, celery, and onion for 10 minutes. Add 4 cups water, consomme, salt, and pepper. Bring to a boil. Reduce heat to low and cover. Cook until vegetables are tender, about 15 minutes.
• Add turkey and beans to the vegetables. Cook for 5 minutes. Mix flour and Worcestershire sauce with remaining water in a bowl until smooth; stir into turkey mixture. Increase heat and bring to a boil. Reduce heat, cover, and simmer soup until thickened, about 5 minutes.
• For the dumplings, combine flour, baking powder, and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg in a separate bowl; stir into flour mixture until just moistened. Drop mixture by tablespoons onto the simmering soup. Cover and simmer until a toothpick inserted into a dumpling comes out clean, about 20 minutes.

Notes :

• May use 2 cups of leftover turkey stock/broth instead of beef broth.
• Substitute green beans with peas if desired.

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