This turkey and dumplings dish pairs well with weather that’s vacillating between winter and spring. When it’s drizzly and wet with a chill in the air. When the sun is still hiding away. This recipe is adapted from Real Simple. I included a GF option too.
1 tablespoon olive oil
1 lb turkey breast, cut into cubes [I found a 1.2 lb package and used it all.]
3 stalks celery, chopped
3 carrots, peeled and chopped
1/2 sweet onion, chopped
4 cups water
1 cup chicken or vegetable broth
1 teaspoon dried summer savory [A spice blend found at most grocery stores, similar to a mix of marjoram and thyme.]
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 clove garlic, chopped
1 1/4 cup all-purpose flour [Or 1/4 cup corn starch + 1 cup Gluten Free Bisquick Mix]
1/2 tablespoon baking powder
1/4 teaspoon baking soda
3 tablespoons unsalted butter, melted
6 tablespoons buttermilk [or 5 1/2 tablespoons milk + 1/2 tablespoon vinegar]
1 teaspoon dried parsley
salt and pepper
Over medium-high, heat the oil in a large soup pot. Place turkey in the pot and sprinkle with 1/2 teaspoon each salt and pepper. Brown the turkey for about 4 to 6 minutes on each side. Remove turkey from pot and place in a separate dish.
Add your vegetables and spices to the same pot and cook for 5 to 7 minutes. Add the turkey back into the pot along with 4 cups water and 1 cup broth. Simmer and cook for 25 to 30 minutes until the turkey is cooked through. As best you can, spoon the turkey out onto a plate. Shred it with two forks and return it to the pot.
Whisk together 1/4 cup of the flour (or 1/4 cup cornstarch for a GF option) and 1 cup of the cooking liquid, add 1/8 teaspoon each salt and pepper. Slowly whisk the flour mixture back into the pot and simmer for 8 to 10 minutes until slightly thickened.
Dumplings: Whisk together the remaining 1 cup of flour***, the baking powder, baking soda, and 1/8 teaspoon each salt and pepper. Whisk in the butter, buttermilk, and parsley. Under the soup pot, turn heat to low and drop 8 large spoonfuls of the dumpling mixture into the broth. Cover the pot and simmer the dumplings for 12 to 15 minutes until they’ve firmed up.
***If you’re attempting a GF option for the dumplings — omit the dumpling step above. Try making a batch of biscuit dough according to package directions on a box of Gluten Free Bisquick mix. I haven’t tried this yet, but let me know if you do and if it turns out. Drop biscuit mix by the spoonful into the simmering broth mixture. Cover and simmer. Start with 7 to 8 minutes and check the biscuit/dumpling doneness. They should be firm. Simmer longer if it looks like they need more time. Trial and error might be key here. If you’d rather not risk it, perhaps bake the biscuits according to package directions and serve them on top of the soup.
Serve by ladling the soupy mixture into bowls and topping each bowl with a few dumplings.
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