INSTANT POT TURKEY AND SAGE DUMPLING SOUP
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.