Turkey Dumpling Soup
A hearty and comforting turkey and dumpling soup, perfect for chilly days. This recipe uses Keystone All Natural Turkey for a quick and delicious meal.
Ingredients
- 3 Tbsp. Butter
- 2 Garlic cloves, minced
- 1 bag of Frozen veggies (carrots, peas, corn)
- 2 Tbsp. All-purpose flour
- 4 cups Chicken stock
- 1 tsp. Sage rub
- 3/4 tsp. Morton Nature’s Seasons mix
- 2 Bay leaves
- 1 can (28 oz) Keystone All Natural Turkey, undrained
- 8 oz Heavy cream
For Dumplings
- 2 cups Bisquick
- 2/3 cup Skim milk
Steps
- Melt the butter over medium heat in a large stock pot.
- Add the garlic and cook until soft, about three minutes.
- Whisk in the flour until fully combined. Slowly add the chicken stock, about a tablespoon at a time, making sure each addition is fully combined before adding more. This process should take about two minutes.
- Add the sage, bay leaves, and bring to a simmer. Allow to simmer for five minutes.
- While the soup is simmering, whisk together Bisquick and milk to form the dumpling dough. Gently drop about a tablespoon of dough at a time into the soup.
- Boil the dumplings uncovered over medium heat until just cooked through, about four minutes.
- Finally, stir in the turkey, frozen veggies, and heavy cream. Cook for one more minute, remove the bay leaves, and serve hot.