Thanksgiving Soup (With Stuffing Dumplings)

Thanksgiving Soup (With Stuffing Dumplings)

Betty McKnight – Dallas, Texas
3rd Place – One Pot Meals, 2012

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Soup Ingredients

2 T. unsalted butter
1 c. thinly sliced leeks
1/2 c. chopped carrot
1/2 c. chopped celery
2 c. sliced cremini mushrooms
1 T. minced garlic
1/4 c. flour
1 tsp. chopped fresh thyme
1/4 tsp. fresh ground nutmeg
1/4 tsp. fresh ground black pepper
1/2 c. dry sherry
4 c. low sodium chicken broth
2 c. cubed cooked turkey
1/2 c. heavy cream
Salt & pepper to taste

Soup Directions

In large stockpot over medium heat, melt butter. Sweat leeks, carrots and celery until soft. Add mushrooms and garlic. Saute for 3 minutes, stirring often. Sprinkle flour, thyme, nutmeg and pepper over vegetables. Cook for 1 minute, stirring constantly.
Deglaze pot with sherry. Simmer until sherry is almost evaporated. Stir in broth, turkey and cream. Bring soup to a boil. Reduce heat to low and simmer for 10 minutes. Season soup with salt and pepper. Ladle soup into bowls and add one dumpling to each bowl.

Stuffing Dumplings Ingredients

3/4 c. milk
2 eggs, beaten
4 c. diced stale sourdough bread
3 strips applewood smoked bacon, diced
1 c. diced onion
1/2 c. diced celery
1/4 c. low sodium chicken broth
1/4 c. dried cranberries
1 tsp. rubbed sage
2 T. minced fresh parsley

Stuffing Dumplings Directions

Preheat oven to 425º. Line baking sheet with non-stick foil. Combine milk and eggs in large bowl. Add bread and soak until liquid is absorbed; set aside. Cook bacon in skillet over medium heat until crisp. Drain on paper towel lined plate. Saute onion and celery in drippings until soft. Fold into bread mixture with bacon and remaining ingredients. Form dumplings using large scoop or spoon. Place on baking sheet. Bake for 20 minutes or until brown.

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