Ingredients

The following ingredients have 6 Servings
  • olive oil, as needed
  • 1 large onion, sliced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 sprigs fresh sage
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 ½ qts turkey (or chicken) stock
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 ¾ cups heavy cream
  • 1 lb leftover turkey, shredded
  • salt & freshly cracked black pepper

Instruction

  • Heat a large, heavy-bottom pot over medium heat. Add enough oil to just coat the bottom. When the oil is hot, add the onions. Let the onions caramelize for about 8 minutes, or until golden brown, stirring often. Add the carrots and celery. Season with salt and freshly cracked black pepper. Sauté for another 8 minutes or so.
  • Add the sage, thyme, bay leaves, and stock. Stir well and bring the liquid to a simmer. Simmer for about 25 minutes, stirring often. Season the soup with salt and black pepper to taste.
  • Meanwhile, combine the flour, baking powder, sugar, and salt in a mixing bowl. Stir to combine. Stir in the heavy cream until just incorporated. Don’t over-mix (the dough will be somewhat rustic and lumpy).
  • Remove the herbs from the soup and stir in the leftover turkey. Use 2 spoons to dollop the dumplings into the soup in an even layer. Cover the pot and let simmer for 8 minutes. Remove the lid and simmer for 2 more minutes.
  • Serve the soup in large bowls with fresh black pepper cracked over top and any extra herbs.