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.