1 tablespoon butter
1 tablespoon canola or vegetable oil
4 ribs celery, cut into ½” pieces
2 carrots, peeled and cut in half lengthwise and cut into ½” pieces
1 medium onion, finely diced
1 bay leaf
2 sprigs fresh thyme
2 quarts chicken or turkey stock
2 cups dark turkey meat, pulled into bite-size pieces
Salt and pepper to taste
1 cup all purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon lemon zest
2 tablespoon parsley, chopped
½ cup milk
2 tablespoons canola oil
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1. In a large pot, add butter and oil. Add celery, carrots and onions and brown slightly. Add in thyme and bay leaf. Cook until onions are translucent. Pour in stock. Season with salt and pepper. Bring mixture to a boil and simmer for 30 minutes. Add in turkey meat.
2. While the soup is simmering, prepare dumpling mixture. In a medium bowl, combine flour, salt, baking powder, lemon zest and parsley. Make a well in the center of the bowl and pour in milk and oil. Stir just until combined. Do not over mix.
3. Bring the soup to a boil. Drop dumpling mix by the teaspoonfuls directly into the boiling broth. Cover the pot. Allow broth to come to a boil, then reduce heat.
Simmer for 10 – 15 minutes. Enjoy!
6 to 8 servings.