Turkey & Potato Dumplings

https://www.halfbakedharvest.com/one-pot-creamy-turkey-and-potato-dumplings/#bo-recipe

Such a great way to change up some Thanksgiving leftovers!

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1/2 onion, chopped
• 2 ribs celery, chopped
• 1 cup of carrots, chopped
• 1/2 tsp sage, marjoram, thyme, rosemary
• black pepper to taste
• 2 quarts low sodium chicken broth
• 1 bay leaf
• ½ cup dry white wine (I only had marsala and that worked great)
• 1 cup leftover mashed potatoes
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 tsp garlic salt
• 1 large egg, beaten
• 1-2 cups leftover shredded turkey meat

INSTRUCTIONS

1. 1. Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the onion, celery, and carrots. . Cook 8 minutes. Season with herbs.

   2. Pour in wine and simmer until mostly evaporated. Add the chicken broth and turkey and bring to a boil over high heat. Cover and cook for 10 minutes.

   3. Meanwhile, make the dumplings. In a medium bowl, mix together the mashed potatoes, the flour, baking powder, sage, egg, and garlic salt until just combined. If the dough feels sticky, add 2-4 tbs additional flour. 

   4. Bring the soup to a boil over medium-high heat. Drop a tablespoon of the dumpling dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10 minutes, until the dumplings are cooked through and puffy. Some of the dumplings may break off into the soup and melt a bit, this is OK and makes the soup creamy.

   6. Enjoy!