Turkey Dumpling Soup
For the soup:
1 tablespoon of canola oil
3 cups of mirepoix - equal amounts of chopped onion, celery and carrots
1 clove of garlic, pressed1/4 teaspoon of poultry seasoning
2 teaspoons of rubbed sage
1/8 teaspoon of white pepper
2 quarts of homemade turkey stock (*see note above)
3 - 4 cups of (leftover) cubed roasted turkey (I used breast meat)
salt and pepper to taste
2 tablespoons of cornstarch mixed with enough water to make a thick liquid mixture (optional)
1/4 cup of fresh chopped parsley (optional)
For the Dumplings: (Inspired by Paula Dean)
2 cups of sprouted wheat flour
1 teaspoon of salt
a large pinch of poultry seasoning
3/4 cups of ice water
1) Heat canola oil in a large soup pot, add the onions, celery and carrot mixture (mirepoix), and saute for 3 to 4 minutes. Add the pressed garlic and saute for another minute stirring constantly so the garlic doesn't burn.
2) Add 2 quarts of homemade turkey stock and heat over a medium heat for 5 minutes.
3) Add poultry seasoning, sage, and white pepper, and turn down to a low simmering heat. Simmer until the vegetables are tender and the spice flavors steep into the broth (about 20 minutes).
4) Add the cooked cubed leftover turkey, salt and pepper (to taste). Continue to simmer the soup.
5) While soup is simmering make the dumplings by making a well with the flour, and add 3/4 cups of ice water to the flour well. Slowly mix the flour and water to make a dough. As the dough comes together, kneed the dough a few times and form a ball. Let the dough rest a minute.
6) Roll out the dough in a rectangle about 1/8 of an inch thick. Using a pizza cutter cut into 1 inch squares.
7) Bring the soup to a gentle boil and add the dumplings one at a time. Maintain the gentle boil for 5 minutes.
8) If you would like a thicker soup add the cornstarch mixture to thicken - stirring very gently. Add the parsley, and if needed adjust seasonings with salt and pepper.