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Nourishing Turkey and Dumplings

March 4, 2010 by Katie Mae Stanley 4 Comments

As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.

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.

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, 

 

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Filed Under: Recipes, Uncategorized

About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

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Reader Interactions

Comments

  1. Elle

    December 11, 2013 at 9:06 pm

    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! 🙂

    Reply
    • Katie Mae

      December 12, 2013 at 2:06 pm

      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!

      Reply
  2. Katie

    November 30, 2011 at 3:15 am

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

    Reply
  3. Debbie @ Easy Natural Food

    November 30, 2011 at 1:27 am

    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!

    Reply

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