Prep time 12 minutes cook time 26 minutes total time 38 minutes ingredients 1/4 cup butter 1/3 cup all purpose flour 10.5 oz condensed chicken broth 2 cups water 4 cups milk 2 cups turkey, cooked, shredded 1.

Turkey soup dumplings. Gently drop about a tablespoon of the dough at a time into the soup. Add potatoes, onions, parsley, salt, pepper, nutmeg, marjoram, beaten eggs and only enough bread crumbs to bind the mixture. If you don’t have heavy cream, you can still make the turkey dumpling soup using milk, butter, and flour.

The soup will still be creamy thanks to the richness of half and half and the extra starch released by the dumplings while cooking. Web variations on turkey dumpling soup. Cook, stirring constantly, 2 minutes.

Next, add 3 cups of turkey or chicken broth. Pour in the chicken broth and wine, and bring to a boil over high heat. Mush together until the bread is soaked.

Add 1/2 cup milk and butter; Preheat the oven to 425 degrees f (220 degrees c). In a medium bowl, mix all of the ingredients for the dumplings and set aside.

Gradually stir in broth, salt and pepper. This hearty turkey dumplings soup filled with turkey, vegetables, and fluffy buttermilk dumplings cooked right on top is a great way to use leftover turkey! 2 large eggs 1/4 cup whole milk 1/4 teaspoon freshly grated nutmeg 1/4 cup thinly.

Web put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2. In a large pot, bring the water to a boil, then add blueberries, cranberries, sugar, lemon. Stir in the chopped kale and slowly add the milk, stirring with a fork, until it forms a thick batter (you may not use all the milk).