Wild Turkey Soup & Parmesan Dumplings

Wild Turkey Soup & Parmesan Dumplings

By Amy Published: January 21, 2014

• Yield: 6 Servings
• Prep: 25 mins
• Cook: 1 hr 15 mins
• Ready In: 1 hr 40 mins

Wild Turkey Soup & Parmesan Dumplings is what we call a "do over" recipe. Top requested and hearty enough to be a meal in our house.

Ingredients

• 2 T. canola oil
• 1/2 lb. sliced mushrooms
• salt to taste
• 1/4 cup red onion diced
• 1 leek white part only, sliced
• 1 1/2 lbs. wild turkey cubed
• 1/2 cup whole grain rice
• 2 tsp. fresh minced rosemary
• 1 T. fresh minced thyme
• ground black pepper to taste
• 8 cups low-sodium chicken broth
• Next Ingredients for Dumplings
• 2 1/2 cups flour
• 2 T. sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• cayenne pepper pinch
• 1 cup grated Parmesan cheese
• 2 eggs
• 1 1/2 cups buttermilk
• 1 stick butter

Instructions

1. In a large deep pot, heat oil over medium-high heat. Add mushrooms and sprinkle lightly with salt. Saute until browned, about 10 min. Add the onions and the leeks and continue to cook until softened about 6-8 min. Add the turkey and cook just until browned. It does not need to cook through. Add the rice, rosemary, thyme, a few grinds of black pepper, and the broth. Cover and reduce the heat to maintain a simmer. Simmer until the rice is tender, about 45 min. Meanwhile, prepare the dumplings. In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, salt, black pepper and cayenne. Stir in the parmesan. In another bowl, whisk together the eggs and buttermilk, then the melted butter. Gently stir the liquid ingredients into the dry ingredients just until combined. Drop the dumpling mixture by the tablespoon onto the top of the soup. Cover, bring to a slow boil and cook for 5 to 8 min.
   

• Course: Soup
• Skill Level: Moderate