Turkey and Dumplings IP

For the Dumplings, make the kind that you like best. There are several choices below, (5) for whether you like them fluffy Drop style, flat, flat but raised, flat with egg, or just globs. For this batch I did the Glob Dumplings Recipe. For flat out Biscuits, you can find my Biscuit recipe here. But I never use actual Biscuits in this so you may have to try them on your own☺️ Here’s the link. Biscuits
The pics are of Glob Dumplings… not sure what to call them …but they were the recipe for flat dumplings. Just not rolled out. It was Actually an accident, (No Baking Powder) but turned out delicious. They turn out like eggless Rivels, or Hubby is reminded of Gnocchi except not made with Potato.
Unlike the Chicken and Dumplings recipe, this Turkey recipe has the Seasonings for Turkey that you use in Thanksgiving dinners.

FOR THE SOUP: Directions Below
2 Turkey Thighs.
1 1/2 c. 1 sweet Vidallia Onion chopped.
1 1/2 c Celery Chopped.
2 c Carrot Chopped.
1 rounded tsp dried Rosemary
1 Rounded tsp dried Thyme
1 Rounded tsp dried Rubbed Sage.
1 Rounded tsp Poultry Seasoning.
1 rounded tsp course Sea Salt Plus some
1 scant tsp Ground Pepper.
2 Tbsp Evoo.
3 cans Chicken Broth. (Or Turkey Broth if you have it).
1 c Water
1 Tbsp lower sodium Better than Bullion.

Optional: More fresh Veggies to add when the Soup is done to cook with the Dumplings.

FOR DUMPLINGS: You have Choices here. (5) Including fluffy Drop style Dumplings. See Below for pictures.

1) THIS RECIPE IS WHAT I DID for this batch of Turkey and Dumplings.
* FOR the “GLOB” DUMPLINGS (NO Baking Powder ..so NO RISE)
1 1/2 c AP Flour. 
4 Tbsp Fat skimmed from the top of the Broth.
1/4 c Broth
1/4 c Milk 
2 tsp Butter. 
After your Soup is done, and Meat is out and set aside to cool, Turn the Pot off and on again to Saute Hi.
Mix Dumpling ingredients together in a Bowl… then when it’s Boiling, spoon by the TBSP into the boiling Broth. Turn the Pot to Sauté Low, let them cook for 15 min and when they are done, using kitchen scissors, cut the Dumplings down to larger Marble sized Pieces. This process is explained again below in the Soup directions.

2)For DIY SELF RISING FLOUR click here. It’s in my Biscuits Recipe. Biscuits
*FOR DROP DUMPLINGS : Can be doubled
3/4 c Self Rising Flour
3 Tbsp Fat skimmed from the top of the soup, Bacon Grease, or melted Butter 
2 Tbsp Broth (more if needed). 
2 Tbsp milk
In a Bowl, mix it all together, and it should look like the mixture in the pic of the dough. Drop by spoonful into rapidly Simmering Broth, or Low boil immediately turn the pot Down to Sauté Medium, let simmer for about 15 min. . They will cool the Broth some to a simmer, but don’t let them Boil the whole time they are cooking, they are fragile, so add the lid but watch occasionally move them with a gentle, or because the pot takes a couple min to slow temp down even turn the pot off for a few. You may have to turn it back on after a few min. These take about 15 min. Check for doneness. 

3)You can Double or even Quadruple this amount for a lot of dumplings. I freeze some flat ones from this. Or make Half and freeze half. But making more dumplings … but you will need 2-3 cups MORE Broth for the quad. 
*FOR FLAT DUMPLINGS:  (with Baking Powder ) these will rise up a tad bit when cooked. …Link for Self Rising Flour in my Biscuits Recipe here. . Biscuits Pic below applies.
1/2 c self rising flour. …………..….…. / X 4 =2 c
2 Tbsp Chicken Broth and Fat……../ X 4 = 8 Tbsp
2 Tbsp milk. (Or more Broth)….…../ X 4 = 8 Tbsp
1 tsp butter, very soft…..………………/ X 4 = 4 tsp. 
Salt and pepper to taste. 
Optional: Italian seasoning.
Keep the Flour out for more for dusting.
You can make these in a bowl and then roll out, or make them on the counter.
On the counter carefully dump Flour and make a Well. Add the Butter and mash in to the flour with a fork, then remake your Well. Carefully pour the liquid into the well. Going from the edges of the Flour with the Fork, pull the Flour into the Milk and mix together until it’s a handleable dough. Knead a few times on the Counter and Pat out, then roll the dough out thin… (remember that the Dumplings will rise a bit , so less than 1/8”. Cut the Dough into 1x 1 or 2” squares. Drop into Simmering Broth and cook for 15 min or until done. Take one out and test it.

4) *FOR FLAT DUMPLINGS/NOODLES:(WITHOUT baking Powder NO RISE)  These turn out a little more chewy. Picture below applies.
1/2 c AP Flour. 
4 Tbsp Chicken Broth and Fat  
1 Tsp very soft Butter.  
1/8 tsp Salt
Keep the Flour out for more for dusting.  
You can make these in a Bowl and then roll out, or make them on the counter. This is for the Flat Dumplings or Noodles (no leavening). If your making a lot then you may want to start it in a bowl.
With a fork, drop the 1 tsp of soft butter, blend in a bit with the fork, make the well again and pour the milk and Broth, carefully stir in and make a Dough, press with hands, pat and fold over a few times, not too much or they will be tough. But if you want them more like noodles then fold and Pat more…Roll out thin to 1/8”. Cut into 1”squares and drop into boiling broth and cook about 5 min then turn down and simmer for 10 more min. (Total 15 min) Take one out and test it.

5) FOR EGG DUMPLINGS/NOODLES  or SPAETZEL (grated noodles) they will rise a little too because of the Egg.
1 c AP Flour.  
4Tbsp Chicken Broth with Fat. 
2 Tbsp Butter
1 Beaten egg.  
*Note: one of My favorites ….Egg holds the noodle together and will be a bit more leathery.  
Mix together in a Bowl…add flour to a surface and Pat out, then roll them out cut into squares . Drop by staggering them into simmering soup and simmer for 15 min. Same picture above applies.

DIRECTIONS FOR THE SOUP: The Dumpling directions are also repeated in this section.
Mix the Spices, Herbs, Salt and Pepper together and sprinke both Sides of the Thighs with the Blend. Cut slits in the Thighs and rub the seasoning into the crevices.
Using a Cast Iron Skillet or Griddle, preheated to Med Hi or 6, add the Evoo, and Sear the Thighs fat Side UP first for 5 min Per side.
While the Thighs Sear, add the Broths and Veggies to the IP stainless Pot. You should have about 5 cups of liquid. If using Turkey Broth, make sure that it is thawed out for this recipes cook time.
when the Thighs are finished Searing, Lay the Thighs, Fat Side Down into the Broth and Veggies in the Pot.
Deglaze the Pan/Griddle with about 1/4 c Broth.. (I forgot, so I used a Ladle to dip some out of the IP.). Pour the Deglazing Broth into the Pot with everything Else. Set the Time for 5 minutes, and allow for 30 min NPR. When the 30 min NPR is done. Remove the Thighs from the Pot to cool. Turn the Pot and back onto Saute Hi. Now is the time to add any fresh Veggies to the Soup that you may want to cook along with the Dumplings.
While the Thighs cool, mix up your Dumplings in a Bowl and wait til the Soup comes to a Boil, turn the pot to LOW, then drop by the TBSP into the boiling Soup. Put the lid onto the Pot, set the Vent to Releasing so that it won’t seal.
You could also use a glass Lid.
Set a timer for 15 min.
Let the Dumplings Cook.
Go back to the Turkey.. take the Meat off the Bones and Then shred the Meat.
When the timer goes off for the Dumplings, take the Lid off and take a pair of kitchen Scissors and clip the Dumplings into pieces the size of larger Marbles and then add the shredded Turkey to heat up. Stir and Serve hot.