Turkey Dumpling & Lentil Soup

Turkey Dumpling & Lentil Soup


On this episode of the Galley podcast, we are going to use up that turkey stock you made from your holiday turkey based on our recommendation. We have a great soup for you the Turkey Dumpling and Lentil.  We plan to highlight the dumpling based off a German authentic preparation found the The German Cookbook.  And in our Culinary Sojourns series. we are going to make our last German pork chop recipe. 

So to get started to make our version of Turkey Dumpling & Lentil Soup, you will need:

Ingredients:

– 1 large onion diced
– 2 large carrots diced
– Drizzle of olive oil
– 1 large celery stock with leaves diced
– 3 slices bacon
– 3 cloves of garlic minced
– Mushroom mix (1 pound of any assortment of mushrooms available)
– 2 quarts of turkey stock
– 2 quarts water
– 1 pound of lentils (well picked over)
– 1 pound of shredded turkey meat (white or dark)
– Salt
– Freshly ground black pepper
– 1 tablespoons paprika
– Parsley
– 3 tblsp flour
– Flour Dumplings (Mehlklösse recipe, The German Cookbook, page 65)

And this is for a single batch of soup. We typically make a quad batch so we will have plenty of extra to freeze in the freezer. It freezes very well in zip-lock freezer bags.

Procedure

1. First, prep your onion, celery and carrots. And set your oven to 500 degrees. Then, place the vegetables on a large sheet tray and drizzle with olive oil and place in oven until the vegetables take on color. You can set your oven to broil to get color quicker. When it is done to your satisfaction, remove from oven and set aside.
2. Now, in a Dutch oven or stock pot, thaw out your turkey stock on low heat. We will use this in a bit.
3. In another Dutch oven or stock pot, on medium heat fry the bacon until the bacon is crisp and all the fat has been rendered out of the bacon. Remove the bacon from the Dutch oven or stock pot and dice and return to the pot.
4. Add the roasted vegetables, mushrooms and a pinch of salt to the bacon fat and cook on medium heat for about 10 minutes. Make sure the mixture is well combined and add your minced garlic and cook for about 30 seconds until fragrant.
5. Add lentils and turkey stock. Add additional water if needed to cover the lentils by a couple of inches. Increase the heat to high until the soup starts to boil and then reduce to a simmer for 45 minutes until the lentils are tender.
6. Add shredded turkey meat and prepare dumplings (found in The German Cookbook on page 65).
7. Add three tablespoons flour to 1/4 cup of the soup stock and thoroughly combine and cook until you have a thick paste. Add and blend into the soup.
8. Add dumplings, minced parsley and season with salt and freshly ground black pepper.

This soup is excellent served as a side or is a meal in itself. We like to add a nice hunk of freshly baked whole wheat bread with it or a couple of grilled cheese sandwiches really do the trick.

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Link to Turkey Noodle & Spinach Soup






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