Paps Turkey And Dumpling Soup Recipes

TURKEY AND DUMPLING SOUP

Steps:

• In a 6-qt. stockpot, heat oil over medium heat; saute celery and onion until tender, 3-4 minutes. Stir in potatoes, mixed vegetables, seasonings and broth; bring to a boil. Reduce heat; cook, covered, until potatoes are almost tender, 8-10 minutes. Add turkey; bring mixture to a simmer., Meanwhile, stir baking mix and milk until a soft dough forms; drop by tablespoonfuls on top of simmering soup. Cook, covered, on low heat until a toothpick inserted in dumplings comes out clean, 8-10 minutes.

TURKEY DUMPLING SOUP

Steps:

• In a stock pot, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 3 hours. , Remove carcass and allow to cool. Remove meat and set aside 4 cups for soup (refrigerate any remaining meat for another use); discard bones. Cut meat into bite-size pieces. Strain broth, discarding vegetables and bay leaf., Return broth to pan; add the onion, celery, carrots and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Add corn, peas and reserved turkey. Bring to a boil; reduce heat. , Combine biscuit mix and milk. Drop by teaspoonfuls into simmering broth. Cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

TURKEY AND DUMPLING SOUP

Steps:

• Heat butter in a large ovenproof pot over medium heat. Add onion, garlic, rosemary, red pepper flakes, thyme, paprika, salt, and black pepper. Cook and stir until onion is translucent, 5 to 7 minutes. Whisk in 3/4 cup flour, creating a paste; stir until paste begins to bubble, about 1 minute more. Add broth and milk; increase heat to medium-high. Bring to a rolling boil, stirring constantly, about 2 minutes. Continue stirring until sauce thickens, about 2 minutes more. Reduce heat to medium-low. Add turkey, carrots, celery, and potatoes. Cover soup and simmer for 20 minutes.
• Meanwhile, combine 1 1/2 cups flour, baking powder, and salt in a bowl. Use an electric mixer to cut in butter until mixture resembles coarse crumbs. Stir in milk a little at a time until dough forms.
• Add peas to the soup and stir. Drop dough into soup by the tablespoonful; dumplings will sink slightly. Cook, uncovered, 8 to 10 minutes. Cover and cook 8 to 10 minutes more. Let sit 5 minutes before serving.

PAP'S TURKEY AND DUMPLING SOUP

Steps:

• Make the stock: Combine all of the ingredients in a large stockpot and bring to a boil over high heat. Reduce the heat to a simmer and cook, skimming occasionally, until slightly reduced, 4 to 5 hours. Strain the solids and discard. Set the stock aside and keep warm until you're ready to add it to the soup. (You could also make the stock in a pressure cooker.)
• Make the dumplings: Whisk together the eggs, milk, nutmeg and chives in a medium bowl. Season well with salt and pepper then stir in the flour until smooth. Cover and allow to rest until you're ready to add to the dumplings to the soup.
• Make the soup: Place a large stockpot over medium-high heat. Melt the butter in a large stockpot over medium-high heat and add a drizzle of olive oil. Add the onions, carrots, celery and a large pinch of salt and cook, stirring occasionally, until softened, 5 to 8 minutes. Stir in the cabbage and season with salt and pepper. Cook, stirring occasionally, until the cabbage begins to wilt 2 to 3 minutes. Add the turkey stock and bring to a simmer. Simmer until all of the flavors come together, about 45 minutes.
• Increase the heat to bring the soup to a gentle boil. Place the dumpling batter on a damp cutting board and cut into bite-size pieces with a bench scraper or knife. Drop the dumplings into the boiling soup and cook until they all to float to the surface. Continue to boil for 1 minute, then stir in the dill and serve.

TURKEY WITH DUMPLINGS SOUP

Steps:

• 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.

TURKEY AND DUMPLINGS

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the flour, baking powder, and salt.
• Add the butter to the flour mixture and combine using 2 forks or a pastry blender until the butter is the size of small peas. You can also use a food processor to combine the ingredients as well.
• Pour the buttermilk over the flour and butter mixture and stir with a spatula to combine until it becomes a soft dough. Be careful not to overwork the dough. The less it is mixed up, the more tender the dumplings will be.
• After you have created the dough for the dumplings, heat the broth in a large Dutch oven or pot until boiling.
• While the broth is heating, dust a clean kitchen surface with a generous amount of flour and roll out the dough into a 1/4-inch-thick sheet.
• Slice the dough into small squares using a pizza cutter to create the dumplings.
• Add the dumplings a few at a time into the boiling broth, making sure not to dust off too much of the extra flour as it will thicken the broth.
• Continue adding dumplings until there are no more left. Cook for 8 to 10 minutes or until the dumplings are tender and fluffy and the broth has thickened.
• Add the cooked turkey to the broth and heat until it is warmed through.
• Add salt and pepper to taste.
• Serve with the parsley if using and enjoy.