One Pot Creamy Turkey and Potato Dumplings.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 shallots, thinly sliced
- 2 ribs celery, chopped
- 6 carrots, chopped
- kosher salt and black pepper
- 2 tablespoons fresh thyme leaves
- 2 quarts low sodium chicken broth
- ½ cup dry white wine
- 1 cup leftover mashed potatoes
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon chopped fresh sage
- 1 large egg, beaten
- 1-2 cups leftover shredded turkey meat
- 1/2 cup grated parmesan
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Instructions
- 1. Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the shallots and cook another 3-5 minutes. Add the celery, carrots, and thyme. Season with salt and pepper. Cook another 5 minutes.
- 2. Pour in the chicken broth and wine, and bring to a boil over high heat. Cover and cook for 10 minutes.
- 3. Meanwhile, make the dumplings. In a medium bowl, mix together the mashed potatoes, the flour, baking powder, sage, egg, and a pinch each of salt and pepper until just combined. If the dough feels sticky, add 2-4 tbs additional flour.
- 4. Bring the soup to a boil over medium-high heat. Drop a heaping tablespoon of the dumpling dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10 minutes, until the dumplings are cooked through and puffy. Some of the dumplings may break off into the soup and melt a bit, this is OK and makes the soup creamy.
- 5. Carefully move the dumplings aside and slide the shredded turkey into the soup. Season to taste with salt and pepper.
- 6. Divide the soup and dumplings between bowls and serve topped with cheese and pepper. Enjoy!
Source
Original recipe: View Original