Today's recipe didn't start out to be a "Quickie," but the potato dumplings were such a snap to put together it ended up as just that.
The actual soup, on the other hand, can be as quick or slow as you wish it to be. This time, I made my turkey stock from scratch, the slow way. Next time I may just use good turkey or chicken stock from a carton and make it a true quickie.
All I added to the stock were fresh green beans, small cuts of carrot, slivers of celery, cubes of red and white potatoes (with the skins on for color and the vitamins and minerals!) and lots of leftover turkey meat.
The soup itself was put together and cooked the day before I planned to serve it. We all know soups and stews are better the next day, right? By the way, that's what makes this a quickie...you make the soup the day before and make the dumplings only the day you serve it!
Back to those potato dumplings...the first time saving step is that you use leftover mashed potatoes. Who doesn't have leftover mashed potatoes after Thanksgiving or Christmas?! When it was almost dinnertime the next day, I got going on the dumplings.
To build savory stuffing flavor right into the dumplings, I sauteed celery and onion in butter until soft, added dried sage, poultry seasoning, flour, an egg and a little salt and pepper and the dumpling batter was ready to drop gently into simmering soup. Once they all floated prettily to the top, it was done.
And there you have it, a deliciously easy way to use up the last bits of Thanksgiving (or Christmas!) in this simple, satisfying and thrifty post-holiday quickie. Enjoy!
Saged Potato Dumpling Turkey Vegetable Soup
Soup (make this the day before the dumplings):
- 4 quarts turkey stock, either homemade or a good packaged one - I like poultry seasoning added to the stock, but that's up to you
- 3 C fresh green beans cut into 1" pieces (or use frozen!)
- 4 medium potatoes, scrubbed and cut into cubes - leave the skins on for vitamins and minerals (I used both red and white potatoes for color and to use up what I had on hand)
- 3 stalks celery, cut into thin slivers
- 3 medium carrots, peeled, cut into coins
- 1 small onion, diced
- 4 C leftover turkey pieces - for us, it's usually dark meat and errant pieces of white meat that didn't make it into sandwiches...good way to use up the whole bird when your gang prefers the white meat!
Bring the stock to a boil in a large soup pot, add all the veggies and the turkey, then reduce the heat to bring the stock down to a simmer. Cover and let the soup simmer for an hour or so, cool and refrigerate overnight IN the soup pot.
Dumplings (before dinner the next day):
- 1/2 T butter
- 2 T onion, minced
- 2 T celery, minced
- 1 1/2 t poultry seasoning
- 1/2 t ground sage
- 1/2 t salt
- generous amount of freshly ground black pepper
- 1 3/4 C leftover mashed potatoes, brought to room temperature
- 2/3 C flour - I used Namaste gluten-free all purpose flour to make these GF
- 1 egg
Before you start making dumplings, put the pot of soup you made yesterday on the stove and bring to a simmer.
In a small skillet, melt butter and gently saute the onion and celery until tender, but not browned. Add poultry seasoning, sage, salt & pepper. Saute a minute more while stirring to awaken the aromas...it will smell like stuffing in your kitchen all over again! (That's a good thing around here!) Remove from the heat and let cool while putting the dumplings together.
In a large bowl, mix together the room temp mashed potatoes, flour, salt and pepper and the egg until thoroughly combined. Add the cooled veggies and mix again until thoroughly combined. Now you're ready to drop the dumplings into the waiting, simmering soup.
Using a spoon, take a small amount of dough (maybe a tablespoon each), roll each spoonful into a ball, then drop each into the gently simmering soup. Continue until all the dough is gone or make just as many or few as you want for the soup. (If you don't use all the dough, you can refrigerate it and use it for pan-fried dumplings the next day as a side dish.)
Once all the dumplings have risen to the surface of the soup, give them one more minute and then the soup and dumplings are ready to serve.
NOTE: You can easily make this with a leftover roast chicken!