Ingredients

The following ingredients have 8 Servings
  • 4½ cups turkey (cooked; cubed or shredded (4-5 cups will do))
  • 1 tbsp butter
  • 1 tbsp extra virgin olive oil
  • 1 cup carrots (chopped)
  • 1 cup celery (chopped)
  • ½ onion (chopped)
  • 1 large leek (cleaned and sliced)
  • 8 oz mushrooms (sliced)
  • ¼ tsp dried rosemary (crushed)
  • ¼ tsp ground sage
  • ½ tsp thyme
  • ¼ tsp salt (+/-, to taste)
  • ¼ tsp pepper (+/-, to taste)
  • 5 cups low-sodium chicken broth
  • ½ heavy cream (milk or half and half works too)
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups hot broth from cooking (ladle-ful at at time)
  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 eggs (room temp)
  • ¾ cup buttermilk (up to 1 cup)
  • ⅛ tsp sugar (just a pinch really)
  • ½ tsp fresh parsley (for garnish)

Instruction

  • Measure out and cube the turkey; set aside.
  • In a large, heavy bottom pot or dutch oven, heat oil and butter over medium high heat.
  • Add the carrots, celery, and onions to the pot and cook for 3 minutes.
  • Add the leeks and mushrooms, cook an additional 5 minutes.
  • Add the herbs, salt, and pepper, stir until fragrant.
  • Pour in the broth and bring to a boil, reduce heat to medium and allow to simmer for 20 minutes.