Ingredients and Weight:
- Turkey stock: 8 cups
- Turkey meat, cooked and shredded: 1 pound
- Carrots, chopped: 2 cups
- Celery, chopped: 2 cups
- Onion, chopped: 1 cup
- Potatoes, peeled and diced: 3 cups
- Canned whole kernel corn: 15 ounces
- Canned green peas: 15 ounces
- Salt and pepper to taste
Dressing Dumplings:
- All-purpose flour: 1 cup
- Cornmeal: 1/2 cup
- Baking powder: 1 tablespoon
- Salt: 1 teaspoon
- Sage: 1 teaspoon, dried
- Milk: 1 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large pot, combine the turkey stock, turkey meat, carrots, celery, onion, and potatoes. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add the corn and peas. Season with salt and pepper to taste.
- While the soup is simmering, prepare the dressing dumplings. In a bowl, combine the flour, cornmeal, baking powder, salt, and sage. Add the milk and stir until a dough forms.
- Divide the dough into 12 dumplings.
- Drop the dumplings into the simmering soup. Cover and cook for 15-20 minutes, or until the dumplings are cooked through.
Nutritional Information:
- Calories: 300 per serving
- Fat: 10 grams
- Protein: 25 grams
- Carbohydrates: 40 grams
Dish Characteristics:
- Hearty and comforting
- Filled with tender turkey and vegetables
- Savory and flavorful dressing dumplings
User Comments:
- "This soup was absolutely delicious! The dumplings were so fluffy and the broth was so rich." - Sarah
- "I made this soup for my family, and they loved it! It's now become a regular in our meal rotation." - Jessica
- "I'm not usually a fan of turkey soup, but this recipe was a game-changer. It's so flavorful and satisfying." - Michael
Special Precautions and Tips:
- If you don't have homemade turkey stock, you can use low-sodium canned chicken broth.
- If you don't have fresh turkey meat, you can use frozen or canned turkey.
- Be sure to cook the dumplings all the way through before serving.
- Leftover soup can be stored in the refrigerator for up to 3 days.
