Description
This comforting Turkey Soup with Sweet Potato Dumplings features tender turkey simmered in a flavorful broth with fresh vegetables and aromatic herbs. Fluffy sweet potato dumplings add a delightful texture, making this hearty soup a perfect meal for chilly days.
Ingredients
Scale
For the Turkey Soup:
- 2 pounds turkey breast tenderloins
- kosher salt and freshly ground black pepper, to taste
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 4 celery hearts, chopped
- 2 medium carrots, chopped
- 1 medium white onion, finely chopped
- 6 cloves garlic, finely minced
- 6–8 sprigs fresh thyme
- 3 bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Jamaican allspice
- 8 cups (2 quarts) turkey or chicken stock/broth
- 1 cup frozen peas
For the Sweet Potato Dumplings:
- 1 1/4 cups all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1 tablespoon baking powder
- 4 tablespoons salted butter, melted
- 3/4 cup whole buttermilk
- 1/4 cup mashed sweet potato or sweet potato puree
Instructions
- Season Turkey Tenderloins: Place the turkey tenderloins in a large bowl and season generously with kosher salt and freshly ground black pepper. Cover and let rest at room temperature for 30 minutes.
- Brown Turkey: Heat butter and olive oil in a large Dutch oven over medium-high heat. When sizzling, add the turkey tenderloins and brown for 3 minutes on each side until golden. Remove turkey and set aside on a clean plate.
- Sauté Vegetables: Add chopped celery, carrots, and onion to the pot. Stir and sauté for 5 minutes until soft and tender, scraping any bits from the bottom. Add minced garlic and cook for 1 minute until fragrant.
- Add Herbs and Spices: Add fresh thyme sprigs, bay leaves, dried oregano, smoked paprika, and Jamaican allspice. Stir continuously for 1 minute to warm and lightly toast the spices.
- Simmer Turkey: Return turkey tenderloins to the pot and cover with turkey or chicken stock. Stir to combine, making sure turkey is submerged. Reduce heat to low, cover, and simmer for 50 minutes.
- Shred Turkey: Remove turkey from pot and shred with two forks on a cutting board. Return shredded turkey to the soup and stir. Leave the pot uncovered.
- Make Dumpling Dough: In a large bowl, whisk flour, cornmeal, and baking powder. Add melted butter, buttermilk, and mashed sweet potato. Stir gently until just combined. Let sit for 2 minutes to activate baking powder.
- Add Peas and Dumplings: Stir frozen peas into the soup. Drop 2-3 tablespoons of dumpling dough over the surface of the hot soup using a spoon or scooper. Spoon broth over dumplings to moisten.
- Cook Dumplings: Cover the pot and simmer for 15 minutes until dumplings are fluffy and cooked through.
- Serve: Remove thyme sprigs and bay leaves. Ladle soup into bowls and season with freshly ground black pepper to taste. Serve immediately and enjoy.
Notes
- Read the full blog post for additional tips and tricks.
- To make the recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Do not overwork the dumpling dough to keep dumplings light and fluffy.
- Use fresh herbs if possible for the best flavor.
- Leftover soup can be refrigerated for up to 3 days; add dumplings fresh when reheating.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
