Description
Turkey and Dumplings Soup is a hearty and comforting dish featuring tender shredded turkey, vegetables, and fluffy buttermilk dumplings cooked directly on top. A perfect way to use holiday leftovers, complete with an optional homemade turkey broth.
Ingredients
Homemade Turkey Broth (optional):
- Leftover turkey bones
- 1 small onion, quartered
- 2 carrots, chopped into large chunks
- 1 stalk celery, chopped into large chunks
- 1 small bunch of herbs like rosemary, thyme, sage, and parsley
- Water, as needed
Soup:
- 2 tablespoons butter
- ½ cup chopped carrots
- 1 small onion, chopped
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups turkey or chicken broth, homemade or store-bought
- 1 cup quality apple juice or cider
- 1 ½ cups chopped potatoes
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme
- 2–3 cups cooked shredded turkey
- ½ cup milk or cream
Dumplings:
- 1 ½ cups all-purpose flour
- ½ cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse salt
- 1 cup buttermilk
Instructions
1. To make the stock, remove excess skin and fat from the turkey bones. Add bones, vegetables, and herbs to a large stockpot and cover with water.
2. Bring to a boil, then simmer for about 2 hours, skimming the surface as needed. Strain the stock and set aside or store for later use.
3. To make the soup, melt butter in a large pot over medium heat. Add carrots, onion, and garlic; cook for about 5 minutes until softened.
4. Stir in the flour to coat the vegetables.
5. Gradually whisk in the turkey broth, followed by the apple juice, potatoes, salt, pepper, and thyme.
6. Bring to a boil and simmer for 10 minutes, or until the potatoes are just tender.
7. Stir in the shredded turkey and milk or cream.
8. To make the dumplings, mix flour, cornmeal, baking powder, baking soda, and salt in a bowl.
9. Add buttermilk and stir just until combined—do not overmix.
10. Drop dumpling batter by 1/4 cupfuls on top of the soup. Cover the pot, leaving a small gap for steam, and simmer for 15 minutes until dumplings are cooked through.
11. Serve immediately. Store leftovers in the fridge for up to 1 week.
Notes
Do not use apple cider vinegar; use apple juice or cider, such as Simply Apple.
To save time, the broth can be simmered for only 30–60 minutes and enhanced with bouillon paste.
Chicken can be used instead of turkey if preferred.
If making ahead, reheat the soup in a 350°F oven for 30 minutes. Note that dumplings will absorb some broth over time.
Store leftovers in an airtight container in the refrigerator for up to 1 week.