{"id":152070,"date":"2019-11-29T00:00:00","date_gmt":"2019-11-29T00:00:00","guid":{"rendered":"https:\/\/gracious-khorana.45-76-20-142.plesk.page\/turkey-buttermilk-sage-dumpling-soup\/"},"modified":"2023-06-30T14:46:47","modified_gmt":"2023-06-30T14:46:47","slug":"turkey-buttermilk-sage-dumpling-soup","status":"publish","type":"post","link":"https:\/\/localmilkblog.com\/2019\/11\/turkey-buttermilk-sage-dumpling-soup.html","title":{"rendered":"Turkey & Buttermilk Sage Dumpling Soup"},"content":{"rendered":"
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So the big day is over, the turkey had it\u2019s moment of glory\u2026.and now you\u2019re left with the leftovers. Well, I don\u2019t know what I need to say to convince you that you need to make this, but this turkey and sage buttermilk dumpling soup is literally one of my favorite things I\u2019ve ever made. Ever. No exaggeration what so ever. It\u2019s comforting, cozy, like gravy, stew, and gnocchi had a baby. Fluffy sage buttermilk dumplings in an enriched stock that tastes homemade (but cheats and only take 30 minutes & involves no messy bones!) with fall-apart tender pieces of leftover turkey (so much better than the dried out meat on a sandwich!) It\u2019s addictively comforting. Of all the things I\u2019ve cooked in my lifetime, this is one I know I will make again and again. And once my kitchen is clean from the Thanksgiving chaos (good lord, such chaos), I\u2019m going to make it again today. It is that good.<\/p>\n

It sounds simple, but this is the stuff comfort food dreams are made of. This is going back in time to your grandmother\u2019s house. People just don\u2019t make food like this anymore, and it\u2019s a shame. I\u2019m all for adaptogens and flowers in your food and Japanese ingredients. But sometimes you can\u2019t mess with perfection. I\u2019m on a reeeeal Grandma kick lately. See: Apple Pie<\/a>, Mac & Cheese<\/a>\u2026ya get the picture. So, I hope with this recipe, I can keep tradition alive and bring another heirloom recipe from my kitchen to yours.<\/p>\n

First I take low sodium store-bought chicken or veggie stock and enrich it with aromatics, herbs, and mirepoix (that would be carrots, celery, and onions y\u2019all). While that\u2019s bubbling I soften onions and garlic in a bath of butter, add celery and carrot, and cook until they\u2019re soft, making sure to season along the way with salt and pepper. Nothing fancy. Then goes in a generous amount of fresh sage, the up-leveled broth, and shredded leftover turkey or chicken (our turkey was smoked and I gotta say that was next level). Then you thicken it with a slurry of flour and water and a pat of butter, bubble away for a few minutes to meld the flavors and thicken the broth, season to taste, and drop in the most delectable buttermilk sage dumplings. Good buttermilk is clutch here, and I love Cruze Farms if you can find it. But just look for whatever is local to you. Cover and cook 15-20 minutes and then ladle the edible equivalent of a warm hug into bowls. If you\u2019re feeling super extra and have leftover turkey skin, fry it up crispy in a skillet, sprinkle it with salt, and serve it on the side. I mean. I die. I. just. die. I\u2019m southern, what can I say.<\/p>\n

I know the ingredients are simple. There is nothing you won\u2019t find at any grocery store in it. It\u2019s quick. It\u2019s easy. It\u2019s heaven. I am literally having to restrain myself from flat out begging you to try it. Just try it. She\u2019s not really a looker, brown gravy broth and fluffy white dumplings isn\u2019t exactly the prettiest of pictures, but I promise it is time travel in a bowl. It tastes like Grandmother\u2019s kitchen use to smell.<\/p>\n

So please! Do yourself a favor and skip the sandwich and make this with your Thanksgiving leftovers or any turkey or chicken you have laying around.<\/p>\n

And if you want to make it vegetarian, just bump up the amount of veggies, omit the meat, and use veggie stock instead. Which is what I plan to do when we run out of leftovers. Because the mere fact that we\u2019re not a big meat-eating household will not stop me from eating a veggie version of this on repeat all winter. I think making this vegan and having the *same* experience would be hard as the butter and buttermilk are so crucial BUT you could absolutely use a plant-based milk with some lemon juice and vegan butter instead. It can be done! So, basically, this entire blog post is me on my knees with a virtual bowl of turkey sage dumpling soup begging you to make it at home. I promise you\u2019ll save it forever if you try it once. Unless you hate delicious stuff. In which case, you know, carry on. I\u2019m going to try a vegetarian and vegan version over the winter and will let you know how those go but for now\u2026here\u2019s the real deal with as-of-yet untested but logical adaptation notes if you are vegan or vegetarian!<\/p>\n<\/div>\n<\/div>\n\n

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