So the holidays have passed and you’re staring at a pile of leftovers… Rather than reheating and eating the same meal over and over, switch things up by trying out a recipe like this Turkey Pot Pie Soup. Cozying up with a bowl of this by the fire sounds just right!
Leftover Turkey Pot Pie Soup
- 2 tablespoons olive oil
- 2 leeks, trimmed, diced and thoroughly washed
- 1 large yellow onion, peeled and diced
- 2 stalks celery, diced
- 1 clove garlic, minced
- 1/3 cup all purpose flour
- 8 cups stock made with turkey carcass or store bought chicken stock, divided
- 2 carrots, peeled and diced
- 1 pound button mushrooms, quartered
- 1 bag (10 oz.) frozen pearl onions
- 3 cups leftover turkey, shredded
- Kosher salt and fresh pepper, to taste
- ½ teaspoon dried tarragon
- 1 cup water
- 1 cup heavy cream
- ¾ cup all purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter, chilled
- 1 large egg
- 3 tablespoons whole milk
- 1 tablespoon fresh parsley, chopped plus more for garnish
1. In a soup pot set over medium heat add the oil, leek, onion, celery and garlic.
2. Sauté until vegetables are tender, about 7 minutes; add flour and stir for 2 minutes.
3. Add 6 cups of the stock and stir well and add the carrots, mushrooms, pearl onions, salt , pepper and tarragon and bring to a simmer, skimming off any fat that rises to the surface.
4. Simmer gently for 30 minutes until vegetables are tender.
5. In a saucepan set over medium high heat combine the remaining stock and water.
6. While this is heating in a mixing bowl combine the flour, baking powder, salt and pepper.
7. Use a pastry blender to cut the butter into the flour until the pieces are small.
8. Use a fork to stir in the egg, milk and parsley, stir until a dough forms.
9. Drop dumpling dough into boiling stock/water mixture by small teaspoonfuls.
10. Cook for 7 minutes or until well risen then remove from heat and set aside.
11. Just before serving stir in the turkey meat and cream and check seasoning.
12. Serve soup in bowls topped with several of the dumplings and a sprinkle of chopped parsley.