lot better crust than a strawberry pretzel salad, though! My aunt has been making this recipe for years, but I’m not sure where it originated.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
Ingredients
- ½ cup butter, cubed
- 8 medium carrots, cut into 1-inch chunks
- 4 stalks celery, cut into 1-inch chunks
- 1 cup chopped onion
- 4 ⅔ cups water, divided
- 2 (10.5 ounce) cans condensed beef consommé
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
- 3 cups cubed leftover cooked turkey
- 2 cups frozen cut green beans
- ½ cup all-purpose flour
- 2 teaspoons Worcestershire sauce
- 1 ½ cups all-purpose flour
- 2 tablespoons minced fresh parsley
- 2 teaspoons baking powder
- 1 teaspoon salt
- ⅛ teaspoon poultry seasoning
- ¾ cup 2% milk
- 1 large egg
Instructions
- Melt butter in a Dutch oven over medium-high heat. Add carrots, celery, and onion and sauté until soft, 5 to 10 minutes. Add 4 cups water, condensed consommé, salt, and pepper; bring to a boil. Reduce heat to low, cover, and cook until vegetables are tender, 10 to 15 minutes.
- Add turkey and green beans to the Dutch oven; cook for 5 minutes.
- Combine flour, remaining 2/3 cup water, and Worcestershire sauce in a small bowl and stir until smooth. Stir into soup, increase heat, and bring to a boil. Reduce heat, cover, and simmer soup until thickened, about 5 minutes.
- While soup is simmering, make dumplings: Mix flour, parsley, baking powder, salt, and poultry seasoning together in a large bowl. Whisk milk and egg together in a separate bowl. Stir egg mixture into flour mixture, mixing just until batter is moistened.
- Drop tablespoons of dumpling batter into simmering soup. Cover and simmer until a toothpick inserted into several dumplings comes out clean, 15 to 20 minutes.
- You can use 2 cups leftover turkey stock or broth instead of condensed beef consommé and frozen peas instead of green beans.
Nutrition Facts
| Calories | 303 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 7 g |
| Sodium | 1161 mg |
| Sugars | 5 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
My family loved it. It taste incredible
Changed the vegetables with mixed. No worchestishire. Amazing and filling.
Very easy recipe to follow. I made some subtle changes only based on my personal preferences. I didn’t add the carrots, green beans or peas because my wife doesn’t like them, however, I’ll probably add them to my bowl. SHHH, LOL. Also, I substituted the parsley for a bit of Italian seasoning in the dumplings. When I make it again I’m going to experiment with just rosemary in the dumplings. It’s a wonderfully fragrant and delicious recipe either way.