Turkey and Dumplings

INGREDIENTS – TURKEY BASE

• 1/2 tsp salt
• 2 TBL butter
• 2 TBL AP flour
• 1 bay leaf
• 3-4 C turkey broth (or chicken)
• 1 TBL white wine vinegar
• 2 tsp Grandpa’s Thunder Powder
• 1 rib celery – 1/4-inch diagonal pieces
• 1 carrots – julienne strips
• 1 small onion – large dices
• 2 C of turkey or chicken (chopped or shredded)
• 2 TBL heavy cream
• 1 small can of baby peas
• 1TBL chopped fresh parsley leaves

INGREDIENTS – DUMPLINGS

• 1 C AP flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 TBL butter
• 2 TBL AP flour
• 1/2 C milk
• 3 TBL butter

STEP BY STEP – DUMPLINGS

1. In a medium bowl, combine 1 C flour, baking powder, and salt.
2. Set aside
3. Melt 2 TBL butter in a small sauce pan
4. Add flour and cook until it starts to brown
5. Whisk in milk
6. Bring to low simmer
7. Combine the milk mixture with the dry ingredients with a fork
8. Stir until the mixture just comes together.
9. On a lightly floured surface, roll the dough to about 1/8 inch thickness
10. Cut into long strips 1-inch wide.
11. Cut across strips to about 1/4 to 1/2 inches
12. Toss noodles with flour to keep from sticking
13. Transfer to a large plate or baking sheet and cover with plastic wrap.
14. Refrigerate until ready to use.

STEP BY STEP – BASE

1. In a heavy ceramic cook pot, melt the butter over medium heat.
2. Whisk in the flour and salt
3. Cook until golden-brown, 3 to 4 minutes.
4. While whisking, add the turkey broth, vinegar, bay leaf and Thunder Powder
5. Cook until thickened, about 5 minutes
6. Add the celery, carrots, and onion.
7. Cook until the vegetables are tender, about 15 minutes.
8. Add the turkey meat, heavy cream and peas
9. Season with salt and black pepper if necessary.

STEP BY STEP – BRINGING IT ALL TOGETHER

1. Place the dumplings on top of the chicken mixture
2. Gently submerge and fold into the hot liquid.
3. Cover and simmer until the dumplings are cooked through, – about 10 minutes.
4. Gently stir in the parsley.
5. Serve in large soup bowls.