Nourishing Turkey and Dumplings


Nothing is more perfect on a cold winter night than a warm bowl of turkey soup. Growing up in a family whose roots are in Northern Missouri, turkey or chicken soup was a staple growing up. Soups with stocks made from turkey or chicken bones are flavorful and packed with calcium, making it a very nourishing soup. It is also a great way to make us of those bones after roasting your turkey. Add some organic egg shells to add even more calcium. I have included soaking instructions if you wish to soak your flour.

Turkey Stock

1 Turkey Carcass
1 Onion, small cubes
1 Head of Celery with leaves, finely sliced
As many organic egg shells as you have
1 TBS Apple Cider Vinegar

Bring to a boil and simmer for at least 24 hours. Remove and save the bones and egg shells and boil for another 24 hours to make extra stock for later. Now you’re ready to add the dumplings.


Dry Ingredients:

2 cups whole wheat flour
3 tsp baking powder
1 tsp unrefined salt
1/2 tsp garlic powder
1/2 tsp black pepper

Wet Ingredients:

1/4 cup butter
1/4 cup apple sauce
1/2 cup milk, cultured butter milk or kefir

Mix the dry ingredients together. Add the wet ingredients and mix well. You should be able to roll the dough in your hands. Pinch off  a small amount at a time and drop in the boiling turkey stock. Stir and simmer with the lid on for 20 minutes. Shred and add any leftover turkey you may have. Dark meat is best for more flavor. Heat for a few more minutes and serve!

Soaking Instructions

Mix your flour and the cultured butter milk or kefir together in a glass bowl. Cover and leave on the counter for 12 to 24. Then add the remaining ingredients and proceed with the above recipe.

This post is a part of Pennywise Platter Thursday at the Nourishing Gourmet. and Tuesday Twister@ GNOWFGLINS and Soaked Grains Recipes @ Kitchen Stewardship, Sunday Soup Night, 


About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.


  1. Hi, this sounds amazing!! We will make it soon, but I wanted to check with you because 1/2 tsp garlic is listed twice. Is that just a duplicate, or is one of the items supposed to be something else? Thanks! 🙂

    • You are correct, oh the things I find in old posts (and new ones sometimes too). You only add garlic powder one time. Thanks for commenting so I could fix it!

  2. Debbie, thanks for hosting each week! I’m enjoying reading the posts. I hope you do try to make them sometime!

  3. I love the idea of dumplings in soup, I would love to try making it oneday. Thanks so much for sharing this recipe with Sunday Night Soup Night. I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe!

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