Turkey and Dumplin Soup
Turkey and Dumplin Soup
- 4-5 pound turkey breast, bone-in (you can also sub chicken)
- 2 bunches celery
- 3 pounds carrots
- 2 large white onions
- 1 bunch parsley
- 1 bunch thyme
- 3 cups flour, 1 cup for turkey and 2 cup for roux
- 2 sticks butter
- salt and pepper to taste
For the Dumplings:
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons shortening
- 1 cup buttermilk
Method:
Debone the turkey breast, saving the bones and scraps for the stock and cut the meat into 1″ cubes. Place 1 cup flour in mixing bowl and season with salt and pepper. Add the turkey pieces and toss with the seasoned flour mixture until the meat is coated. In a large skillet, heat some vegetable oil on medium-high heat. Add the turkey in 2-3 batches and cook each batch until outside is browned, but not necessarily cooked all the way through. Set aside
Make the stock. In an 8-10 quart stock pot, add water to within a few inches from the top. Add the turkey bones and cartilage, 1 white onion (chopped), 1 pound carrots (chopped), 1/2 bunch celery (chopped), parsley, and thyme. Cook and simmer uncovered for at least 2 hours. Strain and reserve the stock liquid.
The remaining onion, carrots, and celery (mirepox) should be diced and set aside. Now make your roux. In a skillet, melt 2 sticks of butter, then add the 1 cup flour and stir and cook on medium low heat slowly until flour “melts” into the butter. Slowly add the 2nd cup of flour while stirring. You may not use all of it. If you’re roux get too lumpy, add a little vegetable oil. When the roux is smooth and golden in color, take of the heat and set aside.
See this video to get a better idea on the roux.
For the dumplings, combine the flour, baking soda and salt. Cut in the shortening until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn the dough out onto a floured surface and knead 4 or 5 times. Pinch off pieces about 1″ x 1″, lightly flour and set aside.
Now you are ready to assemble your soup. To the stock pot, which contains the stock liquid, add the turkey, diced mirepox, dumplings, and roux. Season with salt and pepper to balance the flavors. Stir to combine and cook on medium heat until a slow simmer is achieved. Careful not to boil the soup! Lower the heat to low heat, cover and slow simmer for another 30 minutes. Serve!