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Turkey “Stoup” with Dumplings*

Active Time: 45 minutes / Cook Time: 75 minutes / Total Time: 80-90 minutes

Makes 4 servings

Turkey Stoup w Dumplings.JPG


  • 1 tablespoon ghee OR coconut oil
  • ½ cup thinly sliced leeks, white and light green parts only (from about 1 large)
  • 1 cup thinly sliced carrots
  • ½ cup diced celeriac, from about 1 medium
  • ¾ teaspoon fine sea salt
  • ½ teaspoon dried thyme OR lemon thyme, if you have it
  • ½ teaspoon dried Fines Herbes
  • 1 bunch kale, leaves chopped and stems thinly sliced
  • 1 clove garlic, minced
  • 4 cups chicken broth
  • 3 cups water, plus more as needed
  • ½ teaspoon ground black pepper
  • 12 oz. chopped fresh turkey (from turkey cutlets) (chicken breast would also be fine here)
  • For the dumplings:
    • 10 tablespoons + 2 teaspoons rice flour
    • 1 teaspoon baking powder
    • ¼ teaspoon fine sea salt
    • 1/8 teaspoon ground black pepper
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 2 tablespoons ghee or coconut oil, melted
    • ¼ cup water, plus more as necessary
    • 1 small garlic clove, grated or very finely minced


  1. Heat ghee in a large saucepan over medium-low heat. Add leeks, carrots, celeriac, kale stems, ¼ teaspoon salt, thyme, and Fines Herbes and cook, stirring frequently, until the vegetables are softened, about 10-15 minutes.
  2. Add kale and garlic and cook, stirring occasionally, for 5 minutes. If the pan looks dry, add a tablespoon of water.
  3. Add the broth, another ¼ teaspoon salt, and water and bring to a boil. Reduce the heat and cook, covered for 15 minutes, stirring occasionally.
  4. Add ground black pepper, final ¼ teaspoon of salt, and the turkey. If the “stoup” seems too thick, add a cup of water. Bring to a gentle simmer while you make the dumplings.
  5. To make the dumplings and finish the “stoup”: In a medium bowl, whisk together rice flour and next 4 ingredients.
  6. In a glass measuring cup, whisk together the oil, water, and garlic.
  7. Pour water mixture into flour mixture and stir well. Once mostly combined, use your hands to gently but firmly knead the mixture into a ball. If the ball is crumbly, add water a ½ teaspoon at a time until it holds together.
  8. Pinch off about a tablespoon of dough at a time and shape into a rough oval. Drop dumplings into the soup as you make them. You should have 8 dumplings. Simmer gently for ½ hour, or until a dumpling that you cut into is fully cooked. They will puff a little bit in the soup, but not as much as a dumpling made with wheat flour. Dumplings may seem a bit too dense, but will be quite tender when you bite into them.
  9. Serve 2 cups of soup and 2 dumplings per person for dinner tonight, and package remaining soup and dumplings in airtight containers for lunch tomorrow. Refrigerate until needed.

*If you have ever watched Rachael Ray, you may know that a “stoup” is thicker than a soup, but thinner than a stew. Whatever you decide to call it, it’s a hearty winter bowlful!