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Turkey ‘n’ Mashed Potato Dumplings
For the broth:
-1 large onion; diced
-2 carrots; diced
-2 stalks celery; diced
-2 sprigs thyme
-1 sprig rosemary
-1 sprig sage
-1 bay leaf
-2 cups leftover turkey meat; pulled or cut into small pieces
-2 quarts stock (we like turkey, chicken or veggie)
-Handful fresh parsley; chopped
-Salt and fresh cracked pepper; as desired
-EVOO; as needed
For the dumplings:
-1 1/2 cups mashed potatoes
-1/2 cup butter
-1/2 tsp salt
-1/2 tsp nutmeg
-3/4 cup all purpose flour
-4 eggs
For the broth:
Add enough oil to cover the bottom of a soup pan and turn heat to medium. Add onion, carrots and celery carefully and cook for 3-5 minutes, stirring constantly until soft and fragrant. Add stock, herbs, roasted chicken, bay leaf, and parsley and simmer for 10-15 minutes. Season with salt and pepper as desired.
For the dumpling:
Melt butter and mix with mashed potatoes. Add salt, pepper and flour and knead into a dough. Using hands or a wooden spoon mix in eggs one at a time. This will be hard but also try not to overmix! Bring soup to a simmer and add spoonful’s of dumpling dough and cook until dumplings float.
