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- Preparing Time: 1 hour and 25 minutes
- Total Time: -
- Served Person: 10
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon ground black pepper
- 1 cup chopped onion
- 2 teaspoons salt
- 1 egg
- 2 teaspoons worcestershire sauce
- 3/4 cup 2% milk
- dumplings:
- 2 tablespoons minced parsley
- 1/8 teaspoon poultry seasoning
- 3 cups cubed cooked turkey
- 8 medium carrots, cut into 1-inch chunks
- 2 cups frozen cut green beans
- 1/2 cup butter, cubed
- 4 stalks celery, cut into 1-inch chunks
- 4 2/3 cups water, divided
- 2 (10.5 ounce) cans condensed beef consomme
- Carbohydrate 28.8
- Cholesterol 76
- Fat 12.7
- Protein 18
- Sodium 1161
- Calories 303 calories;
Melt butter in a Dutch oven over medium-high heat. Saute carrots, celery, and onion for 10 minutes. Add 4 cups water, consomme, salt, and pepper. Bring to a boil. Reduce heat to low and cover. Cook until vegetables are tender, about 15 minutes. Add turkey and beans to the vegetables. Cook for 5 minutes. Mix flour and Worcestershire sauce with remaining water in a bowl until smooth; stir into turkey mixture. Increase heat and bring to a boil. Reduce heat, cover, and simmer soup until thickened, about 5 minutes. For the dumplings, combine flour, baking powder, and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg in a separate bowl; stir into flour mixture until just moistened. Drop mixture by tablespoons onto the simmering soup. Cover and simmer until a toothpick inserted into a dumpling comes out clean, about 20 minutes.
