Shelf-Stable Turkey & Dumplings

Shelf-Stable Turkey & Dumplings

A quick, comforting Turkey & Dumpling Soup that uses shelf-stable ingredients plus Keystone Turkey for an easy meal.

Ingredients

Soup Base
  • 1 can (28 oz.) Keystone All Natural Turkey, undrained
  • 3 Tbsp. Powdered butter
  • 2 tsp. Garlic, dried
  • 1 can (15 oz.) Mixed vegetables, undrained
  • 2 Tbsp. All-purpose flour
  • 4 cups Chicken bouillon
  • 1 tsp. Sage rub
  • 3/4 tsp. Morton Nature's Seasons mix
  • 2 Bay leaves
  • 1 cup Shelf-stable cream
For Dumplings
  • 2 cups Bisquick, shelf-stable in sealed box
  • 2/3 cup Powdered milk, reconstituted

Steps

  1. In a large stock pot, combine 3 Tbsp. powdered butter with a little water to make a paste and heat until melted.
  2. Add 2 tsp. garlic and cook 1–2 minutes until fragrant.
  3. Stir in 2 Tbsp. all-purpose flour and whisk until combined.
  4. Slowly add 4 cups chicken bouillon, a bit at a time, stirring to avoid lumps and simmer for 5 minutes.
  5. While simmering, mix 2 cups Bisquick with 2/3 cup reconstituted milk to make dumpling dough and drop spoonfuls into simmering soup.
  6. Cook dumplings uncovered about 4 minutes, until firm and cooked through.
  7. Stir in Keystone Turkey and vegetables. Add 1 cup shelf-stable cream and heat through for 2–3 minutes.
  8. Remove 2 bay leaves and serve hot.
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