I make this Wild Turkey and Dumpling Soup Recipe in the winter (usually during the holidays) and use leftover dressing for the dumplings. It's delicious and so comforting.
Prep time: 20 minutes
Cook time: 1 ½ to 2 hours
- Wild turkey breast or leg quarters
- 3 celery ribs, sliced
- 3 carrots, peeled and thinly sliced
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¼ cup fresh onion, grated (use cheese grater)
- 1 tablespoon dried parsley
- 1 tablespoon "Better Than Bouillon" turkey or chicken base
- 5 to 6 cups leftover stuffing
- Noodles or rice (optional)
- Combine turkey, celery, carrots, garlic powder, onion powder, grated onion, parsley, "Better Than Bouillon" turkey base, salt and pepper in a Dutch oven.
- Fill Dutch oven almost to the top with water. Bring to a boil; reduce heat, cover and simmer for 1 ½ to 2 hours or until turkey is done and can easily be removed from the bone.
- Remove turkey breast or leg quarters only and let stand until cool enough to handle. Pick the meat off the bone and place back into the stock pot.
- Mix the stuffing with 4 egg whites and roll into small balls. Fry them in a skillet with 2 tablespoons of butter – until browned on all sides.
- Drop the dumplings into the soup to heat through a few minutes before serving. Best served with crusty bread and butter.
- Serve with warm, buttered homemade bread, and a crisp garden salad with homemade salad dressing.
For more wild turkey recipes visit MissHomemade.com.