Homestyle Turkey and Dumpling Soup
with Garden Vegetables
Dumplings are one of those comfort foods we rely on to get us through the cold winter months! These puffy dough clouds expand as they cook, creating pillowy soft interiors to soothe your soul after a long day.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
113 g
Mirepoix
113 g
Corn Kernels
170 g
Green Beans
2 tbsp
Chicken Stock Powder
(Contains Soy)
1 tsp
Garlic Salt
7 g
Parsley
8 tbsp
All-Purpose Flour
(Contains Wheat)
1 tsp
Baking Powder
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
¼ cup
Milk*
(Contains Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat a large pot over medium-high heat. While the pot heats, stir together flour, baking powder and 1/4 tsp garlic salt (dbl for 4 ppl) in a medium bowl. When the pot is hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Transfer half the melted butter to the bowl with flour mixture. (NOTE: Don't stir. Mixture will be combined in step 3.)
Return the pot with remaining butter to medium-high. Add mirepoix and turkey to the pot. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with pepper and remaining garlic salt. Sprinkle Cream Sauce Spice Blend over mirepoix and turkey. Cook, stirring often, until coated, 30 sec. Stir in stock powder and 3 cups water (dbl for 4 ppl). Cover and bring to a gentle boil.
Meanwhile, thinly slice parsley stems and finely chop leaves, keeping stems and leaves separate. Add parsley stems, half the parsley leaves and 1/4 cup milk (dbl for 4 ppl) to the bowl with flour and butter. Stir until flour is just combined. (TIP: Some lumps are okay. Over mixing will produce tough dumplings.)
When soup is boiling, reduce heat to medium. Using 2 spoons, carefully form and drop 6 spoonfuls (12 for 4 ppl) of dumpling dough into the pot, without stirring. Cover and cook, stirring gently occasionally, until dumplings are cooked through, 10-12 min. (TIP: Check the doneness of the dumplings by cutting one in half.)
Meanwhile, trim green beans, then cut into 1-inch pieces. When dumplings are halfway done, add green beans and corn to soup. Continue cooking until veggies are tender, 5-6 min. Season with pepper, to taste.
Divide dumpling soup between bowls. Sprinkle remaining parsley leaves over top.
