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Wild Turkey Soup with Parmesan Dumplings

July 9, 2014
Ohio Valley Outdoors

Wild Turkey Soup with Parmesan Dumplings is a hearty soup with a unique flavor. The mushrooms, parmesan, and rosemary

really set this soup off. Enjoy!

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Wild Turkey Soup with Parmesan Dumplings

Yield: 6 Servings

Prep: 25 mins

Cook: 1 hr 15 mins

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Ready In: 1 hr 40 mins

Wild Turkey Soup with Parmesan Dumplings is what we call a "do over" recipe. Top requested and hearty enough to be a meal in

our house.


2 T. canola oil

1/2 lb. sliced mushrooms

salt to taste

1/4 cup red onion diced

1 leek white part only, sliced

1 1/2 lbs. wild turkey cubed

1/2 cup whole grain rice

2 tsp. fresh minced rosemary

1 T. fresh minced thyme

ground black pepper to taste

8 cups low-sodium chicken broth

Next Ingredients for Dumplings

2 1/2 cups flour

2 T. sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1/2 tsp. ground black pepper

cayenne pepper pinch

1 cup grated Parmesan cheese

2 eggs

1 1/2 cups buttermilk

1 stick butter


1. In a large deep pot, heat oil over medium-high heat. Add mushrooms and sprinkle lightly with salt. Saute until browned,

about 10 min. Add the onions and the leeks and continue to cook until softened about 6-8 min. Add the turkey and cook just

until browned. It does not need to cook through. Add the rice, rosemary, thyme, a few grinds of black pepper, and the broth.

Cover and reduce the heat to maintain a simmer. Simmer until the rice is tender, about 45 min. Meanwhile, prepare the

dumplings. In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, salt, black pepper and cayenne.

Stir in the parmesan. In another bowl, whisk together the eggs and buttermilk, then the melted butter. Gently stir the liquid

ingredients into the dry ingredients just until combined. Drop the dumpling mixture by the tablespoon onto the top of the

soup. Cover, bring to a slow boil and cook for 5 to 8 min.

Course: Soup

Skill Level: Moderate



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