One of our New Years resolutions was to make sure the meat that we do eat is treated well, raised right and killed with dignity. But this can be expensive which leads us to resolution two - to eat less meat if it means spending more on the meat we do eat. These turkey pieces were perfect as you all know I'm a big fan of dark meat, braising and using the whole animal.
The original recipe calls for chicken thighs but I think after making both versions several times the turkey one is even better. It is super comforting for cold winter nights and the dumplings are some of the lightest and fluffiest I've ever encountered.
Easy Turkey and Dumpling Soup
Adapted (just barely) from Chow.com
2 tablespoons olive oil
1 medium onion, diced
2 celery stalks, sliced
2 carrots, thinly sliced
1 large or 2 medium leeks
4 big Ontario garlic cloves, minced
1 carton low-sodium chicken broth (ideally you'll have homemade turkey or chicken stock in your freezer but I was out)
1 pound boneless, skinless turkey thighs, cut into bite-size pieces (this must have been a monster turkey because I only used 2 thighs)
1/2 small head green cabbage, sliced finely (about 6 cups)
1/2 cup chopped fresh parsley
Dumplings
2 cups all-purpose flour
1/3 cup fresh chives, chopped
1 teaspoon salt
2 teaspoons baking powder
1 cup milk
3 tablespoons melted butter
1. Heat oil in a large, shallow pot over medium-high heat. Add onion, leek, celery, carrots and garlic and season generously with salt and freshly ground black pepper. Cook until onions and leeks begin to soften, about 5 minutes. Add broth and thighs and bring to a boil. Cover, turn down heat and simmer for 20 mins until meat is cooked through and veggies are soft.
2. Meanwhile, whisk together flour, chives, salt (the original recipe called for a TABLESPOON of kosher salt which I'm pretty sure was a typo because it was FAR to salty even the teaspoon I'm using is borderline especially if you are using salted butter - and I love salt), and baking powder in a large bowl to break up any lumps. Stir in milk and melted butter until dough just comes together (it will be very thick).
3. When turkey is cooked through (it will be firm and opaque), add cabbage and parsley and reduce heat to medium low. Add additional salt and pepper if necessary. Cook for another 10 minutes.
4. Once cabbage is soft drop 1 heaping tablespoon of dumpling dough at a time into soup and repeat until all dough has been used. This will pretty much cover the entire top of your pot. Cover and cook until dumplings are fluffy and cooked through, about 10 more minutes.
What is your favourite way to use leftover turkey or turkey parts? What are your food resolutions for 2012? Please share in the comments!
