The Hungry {Romance} Writer: Slow Cooker Turkey Dumpling Soup

The day after Thanksgiving is always one of my favorite days of the year. It’s a day where we all rest, eat leftover pie, and do something fun like go on a hike or head to our favorite thrift shop in the mountains. Regardless of what we do, I know I’m going to have to feed lots of people. So I usually find my crock pot and figure out a solution that will make all ages happy!

This year I’m making Slow Cooker Turkey Dumpling Soup, and I’m borrowing another crockpot so I can double the recipe. That will give me a warm, satisfying dinner for 16 people. It’s an easy dinner to serve on trays for those who want to sit around the outside fire pit, or for the kids who want to watch Christmas movies in the family room. I always serve this dish with a green salad on the side, and follow up with leftover pies for dessert. It’s a perfect way to end the day with family and friends!

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Turkey Dumpling Soup

Course Main Course

Prep Time 10 minutes

Cook Time 3 hours

Servings 8

Ingredients

Turkey Soup

• 4 cups turkey or chicken stock
• 2 cups cooked turkey chopped
• 1/2 cup heavy cream
• 2 large carrots diced
• 2 celery stalks diced
• 2 Tablespoons flour
• 1 Tablespoons olive oil
• 2 garlic cloves thinly diced
• 1 teaspoon sage
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon pepper

Rosemary Dumplings

• 1 cup flour
• 2 teaspoon baking powder
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1 Tablespoon butter melted
• 1/2 cup milk
• 1 teaspoon fresh rosemary

Instructions

1. In a large cast iron skillet, heat the olive oil. Stir in the carrots, celery, and garlic and cook–while stirring–over medium heat for 8-10 minutes. Transfer the veggies to the slow cooker.

2. Into the slow cooker, add the turkey stock, chopped turkey, sage, bay leaves, salt, and pepper. Stir all the ingredients until blended and then cover the slow cooker and cook for 2-3 hours on low (or 4-6 hours on high).

3. 1 hour before the soup is finished, make the dumplings. In a medium bowl, combine all the dumpling ingredients and stir gently until combined.

4. Add the heavy cream to the soup and stir well. Then drop Tablespoon-sized dough balls into the soup. Each dumpling needs space to expand, but cover the soup with the dumplings. Cover the slow cooker and finish cooking. Once the soup is done, serve immediately.