If you're lucky enough to have leftover turkey from Thanksgiving, this may be a recipe you'd like to try. If it sounds good and you don't have any leftover turkey, please check out my archive and check out a recipe for Chicken Dutch Dumplings. This recipe uses leftovers and the other uses fresh. Either way, you'll be happy with either recipe.
Soup Ingredients:
32oz. chicken stock (unsalted)
4c. cubed, cooked turkey
2c. frozen mixed vegetables (semi-thawed)
1c. pearl onions (semi-thawed)
1c. chopped mushroom caps
3-4 sprigs fresh thyme
2-3t. fresh parsley, minced
salt and pepper, to taste
Dumpling Ingredients:
1c. all purpose flour
1 egg, beaten
1½T. melted butter
½c. water
dash nutmeg
½t. salt
Add chicken stock to a 2qt dutch oven. Bring to a simmer and add thyme. Simmer for 5-10 minutes, then remove thyme.
Add frozen vegetables and pearl onions. Simmer for approximately 15 minutes.
Add mushrooms. Allow to simmer for an additional 10-15 minutes then bring to a boil.
In a bowl, add flour, egg, butter, water, nutmeg and salt. Stir until most of the lumps have dissolved.
Dip a scoop or spoon into the boiling broth, then into the batter, repeating for each of the dumplings. The broth will keep it from sticking to the scoop. Once all of the dumplings have been added to the broth, cover with a lid and simmer for approximately 20 minutes. Do not remove the lid while cooking.
Add the turkey and continue to simmer, allowing the turkey to heat through. Before serving, add chopped parsley.
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