IN­STANT POT TURKEY AND SAGE DUMPLING SOUP

Cooking Light - - Ask The Experts The Picky Eater Guru -

Ac­tive: 30 min. To­tal: 1 hr.

Can’t find turkey cut­lets? Use chicken cut­lets or breasts. Serve the soup with a crunchy salad and citrus vinai­grette.

1 Tbsp. un­salted but­ter

1 cup chopped cel­ery

1 cup chopped car­rots

1/2 cup diced onion

1 gar­lic clove, minced

4.25 oz. (about 1 cup) plus 2 Tbsp. all-pur­pose flour, di­vided

7 cups water

11/2 Tbsp. re­duced-sodium turkey or chicken bouil­lon (such as Bet­ter Than Bouil­lon)

11/4 lbs. bone­less, skin­less turkey breast cut­lets

4 tsp. minced fresh sage, di­vided 2 bay leaves

1/4 tsp. black pep­per, di­vided, plus more for gar­nish

1 tsp. bak­ing pow­der

1/2 tsp. kosher salt

1 large egg yolk, beaten

1/2 cup skim milk

Chopped fresh flat-leaf pars­ley 1. Melt but­ter in an In­stant Pot set to sauté. Add cel­ery, car­rots, onion, and gar­lic; cook un­til soft and fra­grant, 5 to 8 min­utes. Sprin­kle 2 ta­ble­spoons flour over veg­eta­bles, stir, and cook 1 minute. 2. Add 7 cups water, bouil­lon, turkey, 1 ta­ble­spoon sage, bay leaves, and 1 tea­spoon pep­per. Cover and cook on high pres­sure 20 min­utes. Re­lease pres­sure with quick or nat­u­ral re­lease. Re­move turkey; shred or chop. Dis­card bay leaves; re­turn turkey to pot. Turn In­stant Pot to sauté; bring back to a boil.

3. Com­bine re­main­ing 1 cup flour, bak­ing pow­der, re­main­ing 1 tea­spoon sage, salt, and re­main­ing 1 tea­spoon pep­per. Whisk to­gether egg yolk and milk; stir into flour mix­ture un­til just blended. Form dough into dumplings us­ing a tea­spoon, and drop into soup. (They will ex­pand.) Par­tially cover; cook un­til dumplings are cooked through and ten­der, about 3 min­utes. Gar­nish with pep­per and pars­ley.

SERVES 6 (serv­ing size: 11/2 cups soup and 3 dumplings) Calo­ries 250; Fat 5g (sat 2g, un­sat 2g); Pro­tein 27g; Carb 24g; Fiber 2g; Sug­ars 3g (added sug­ars 0g); Sodium 666mg; Calc 10% DV; Potas­sium 11% DV

Still have a re­frig­er­a­tor full of Thanks­giv­ing in­gre­di­ents?This recipe is a great way to use up left­over onion, car­rots, sage, and cooked turkey.

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