Turkey and Dumplings

     Did you know that Benjamin Franklin was not pleased with the Congress when they chose the Bald Eagle  as our country's centerpiece for the United States? Did you also know that he suggested to his daughter that based on the original drawing submitted that the turkey would make for a more humble symbol? Look up the history sometime it is very interesting. Well, I don't know about you, but I have come to love the two birds and what they represent apart from each other. 

     Now that Thanksgiving has been served and we are left in some cases with more than our fair share of leftovers, I am putting to use the rest of the turkey in a turkey and dumplings soup. I don't want any part of this bird to go waste so here is what I did with them. This of course can be made the traditional way as well when made with chicken. It's just deliciousness anyway you serve it. This is my quick and easy version but if you chose to make your stock from scratch the results will be great too..

Turkey and Dumplings

Ingredients for the stock:

2 tbsp butter and oil

8 cups organic chicken stock ( 2 boxes work well)

1 whole onion, diced

4 carrots, peeled and sliced

2 stalks celery, diced

1 bay leaf

4 cloves garlic, minced

1 bag frozen petite peas

Shredded turkey, amount can be based on leftovers or desired amount for soup

Salt and pepper to taste

Dumplings:

2 cups flour

1 tbsp baking powder

1 tsp salt 2 slightly beaten eggs

1 cup buttermilk

In a dutch oven or large stock pot, melt the butter and oil over medium heat, saute onions, garlic, celery, carrots just until onions are translucent. Add shredded turkey and peas. Simmer until carrots are tender on low heat. 10 to 15 minutes before you are ready to serve your turkey and dumpling soup, with two spoons gently drop in dumpling batter in spoonfuls. The dumplings should not touch and have plenty of room to float on top as they poach. Fill the top of the soup with the dumpling mixture. Simmer for 10 to 15 minutes until dumplings are light and fluffy. Discard the bay leaf before serving and sprinkle with parsley for garnish.

Enjoy, 

Sheila aka Meema