Turkey “Stoup” with Dumplings*
Active Time: 45 minutes / Cook Time: 75 minutes / Total Time: 80-90 minutes
Makes 4 servings
- 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
- 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.
- Add kale and garlic and cook, stirring occasionally, for 5 minutes. If the pan looks dry, add a tablespoon of water.
- 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.
- 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.
- To make the dumplings and finish the “stoup”: In a medium bowl, whisk together rice flour and next 4 ingredients.
- In a glass measuring cup, whisk together the oil, water, and garlic.
- 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.
- 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.
- 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!