When I was thinking of a recipe to make with the turkey stock I made from yesterday’s Christmas turkey, I thought making my go-to chicken/turkey noodle soup would be easy and straight forward. But, the creative juices were flowing, so I decided to make dumplings instead of using noodles. And boy, was I right. This is a GOOD ONE!
This soup is pure comfort food with all the normal elements of a chicken noodle soup, but the dumplings elevate it to the next level. They do sink to the bottom of the soup, so they’re a pleasant surprise for anyone who is lucky enough to enjoy it with you.
Turkey Dumpling Stew
- 2 turkey bacon strips, finely chopped
- 1 1/2 pounds turkey, cut into 1-inch pieces
- 3 medium carrots, sliced
- 1 small onion, quartered
- 3 celery ribs, sliced
- 4 sprigs fresh thyme
- 2 cups water, divided
- 1 can (14-1/2 ounces) reduced-sodium chicken broth or stock from leftover turkey
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon pepper
- 1 cup reduced-fat biscuit/baking mix
- 1/3 cup plus 1 tablespoon fat-free milk
- Coarsely ground pepper and chopped fresh parsley, optional
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Reserve small amount of drippings. In drippings, saute turkey over medium-high heat until lightly browned. Add vegetables, thyme, 1-3/4 cups water and broth; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 20-30 minutes.
- Mix flour and remaining water until smooth; stir into turkey mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in salt, pepper and bacon.
- In a small bowl, mix biscuit mix and milk to form a soft dough; drop in six mounds on top of simmering stew. Cover; simmer 15 minutes or until a toothpick inserted in dumplings comes out clean. If desired, sprinkle with pepper and parsley before serving. Enjoy!