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
- In a medium bowl, combine 1 C flour, baking powder, and salt.
- Set aside
- Melt 2 TBL butter in a small sauce pan
- Add flour and cook until it starts to brown
- Whisk in milk
- Bring to low simmer
- Combine the milk mixture with the dry ingredients with a fork
- Stir until the mixture just comes together.
- On a lightly floured surface, roll the dough to about 1/8 inch thickness
- Cut into long strips 1-inch wide.
- Cut across strips to about 1/4 to 1/2 inches
- Toss noodles with flour to keep from sticking
- Transfer to a large plate or baking sheet and cover with plastic wrap.
- Refrigerate until ready to use.
STEP BY STEP – BASE
- In a heavy ceramic cook pot, melt the butter over medium heat.
- Whisk in the flour and salt
- Cook until golden-brown, 3 to 4 minutes.
- While whisking, add the turkey broth, vinegar, bay leaf and Thunder Powder
- Cook until thickened, about 5 minutes
- Add the celery, carrots, and onion.
- Cook until the vegetables are tender, about 15 minutes.
- Add the turkey meat, heavy cream and peas
- Season with salt and black pepper if necessary.
STEP BY STEP – BRINGING IT ALL TOGETHER
- Place the dumplings on top of the chicken mixture
- Gently submerge and fold into the hot liquid.
- Cover and simmer until the dumplings are cooked through, – about 10 minutes.
- Gently stir in the parsley.
- Serve in large soup bowls.
