Description
This comforting Turkey Soup with Sweet Potato Dumplings combines tender shredded turkey simmered in a flavorful broth with hearty vegetables and fluffy sweet potato dumplings. The rich mix of spices and fresh herbs enhances the savory broth, making it a perfect wholesome meal for cozy days.
Ingredients
Scale
For the Soup:
- 2 pounds turkey breast tenderloins
- Kosher salt and freshly ground black pepper, to taste
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 4 celery hearts, chopped
- 2 medium carrots, chopped
- 1 medium white onion, finely chopped
- 6 cloves of garlic, finely minced
- 6–8 sprigs fresh thyme
- 3 bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Jamaican allspice
- 8 cups (2 quarts) turkey or chicken stock/broth
- 1 cup frozen peas
For the Sweet Potato Dumplings:
- 1 1/4 cups all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1 tablespoon baking powder
- 4 tablespoons salted butter, melted
- 3/4 cup whole buttermilk
- 1/4 cup mashed sweet potato or sweet potato puree
Instructions
- Season Turkey: Place the turkey breast tenderloins in a large bowl and season generously with kosher salt and freshly ground black pepper. Cover and let sit at room temperature for 25-30 minutes to enhance even cooking.
- Brown Turkey: In a large Dutch oven or stock pot, warm butter and olive oil over medium-high heat. Once sizzling, add the seasoned turkey tenderloins and brown them for 2-3 minutes per side until golden. Remove and set aside on a clean plate.
- Sauté Vegetables: To the same pot, add chopped celery, carrots, and onion. Stir frequently, scraping up browned bits from the bottom, and sauté until vegetables are soft and tender, about 4-5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add Herbs and Spices: Add fresh thyme sprigs, bay leaves, dried oregano, smoked paprika, and Jamaican allspice to the pot. Stir and toast the spices for about 1 minute to develop flavors.
- Simmer Turkey: Return browned turkey tenderloins to the pot and pour in the turkey or chicken stock. Stir to combine, ensuring the turkey is fully submerged. Reduce heat to low, cover, and let simmer for 45-50 minutes until the turkey is fully cooked and tender.
- Shred Turkey: Remove turkey pieces from the pot and place on a cutting board. Using two forks, shred the meat finely. Return shredded turkey to the pot and stir well. Keep the pot uncovered.
- Prepare Dumpling Dough: In a large bowl, whisk together all-purpose flour, cornmeal, and baking powder. Add melted butter, buttermilk, and mashed sweet potato. Stir gently until just combined to form a fluffy dough. Let it rest 1-2 minutes to activate the baking powder.
- Add Peas and Dumplings: Stir frozen peas into the soup. Using a spoon or spring-loaded scooper, drop 2-3 tablespoon-sized dollops of dumpling dough onto the soup surface evenly. Spoon some broth over each dumpling to moisten.
- Cook Dumplings: Cover the pot and simmer the soup for 10-15 minutes until dumplings are cooked through and fluffy.
- Serve: Remove thyme sprigs and bay leaves. Ladle the turkey soup with sweet potato dumplings into bowls. Season with freshly ground black pepper if desired, and serve immediately to enjoy a warm, nourishing meal.
Notes
- Letting the turkey rest at room temperature before cooking ensures even browning and cooking.
- Do not overwork the dumpling dough to keep the dumplings light and fluffy.
- Use fresh thyme sprigs and bay leaves for optimal aroma; remember to remove them before serving.
- Frozen peas add a pop of color and sweetness; they cook quickly in the hot broth.
- Leftover soup can be refrigerated for up to 3 days; reheat gently to prevent dumplings from becoming dense.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: turkey soup, sweet potato dumplings, homemade soup, comfort food, turkey breast, hearty soup, fall recipes
