I had leftover turkey thighs in the freezer to use so i thought i would try this out. One of my turkey thighs was plenty of meat for this soup. It was good, and I LOVE garlic but something was missing here. I can't quite put my finger on it though. Maybe carrots or something like that. The garlic did upset my digestion a little too, there is a lot in here!
Garlic Turkey and Dumplings
More From Sunset
Amount per serving
- Calories: 433
- Calories from fat: 25%
- Protein: 37g
- Fat: 12g
- Saturated fat: 5.8g
- Carbohydrate: 44g
- Fiber: 3.1g
- Sodium: 1181mg
- Cholesterol: 145mg
- 1 1/2 pounds turkey thighs (2 or 3)
- 2 tablespoons butter or margarine
- 2 heads garlic (about 7 oz. total)
- 3 cups thinly sliced mushrooms (about 1/2 lb.)
- 3/4 cup thinly sliced celery
- 3 tablespoons minced fresh jalapeño chilies
- 3 1/2 cups fat-skimmed chicken broth
- 1 cup dry white wine
- 3/4 cup minced fresh cilantro
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- About 1/2 teaspoon salt
- 1 large egg, beaten to blend
- 5 tablespoons milk
- 1. Pull off and discard turkey skin; rinse thighs and pat dry.
- 2. In a 4- to 5-quart nonstick pan over medium-high heat, melt butter. Add turkey thighs in a single layer and turn often until browned on all sides, 4 to 5 minutes total. Transfer turkey to a rimmed plate.
- 3. Meanwhile, peel garlic cloves. Add to butter in pan; stir often until lightly browned, 2 to 3 minutes. Add mushrooms, celery, and chilies; stir often until vegetables are lightly browned, 8 to 10 minutes. Add turkey and any accumulated juices, broth, and wine. Bring to a boil; cover, reduce heat, and simmer until turkey is very tender when pierced, 1 1/4 to 1 1/2 hours. Remove from heat and return turkey to rimmed plate. When turkey is cool enough to handle, pull meat from bones, tearing it into bite-size pieces; discard bones. Return meat to pan and stir in 1/2 cup minced cilantro.
- 4. Meanwhile, in a bowl, mix flour, baking soda, and 1/2 teaspoon salt. Add egg and milk; stir with a fork just until dough is evenly moistened and holds together.
- 5. Return turkey mixture to high heat; when boiling, reduce heat to simmering. Gently drop 2-tablespoon scoops of dough into pan in a single layer. Cover and simmer, without stirring, until dumplings are no longer moist in the center of the thickest part (cut to test), about 10 minutes.
- 6. Spoon turkey and dumplings into wide bowls. Sprinkle evenly with remaining 1/4 cup minced cilantro. Add salt to taste.
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