Happy Friday! I just had to share this amazing picture that Nick took of the sunset
Pretty awesome huh? That is the valley view from our neighborhood. I can’t wait to go play in that snow this weekend!
Anyway, since I did the Thanksgiving for 6 Under $60 and we are still enjoying lots of leftovers from our mini-Thanksgiving I thought I’d offer up one of my favorite uses of this leftover turkey thus far. For starters, I made turkey stock by boiling the bones and scraps from the turkey on “Thanksgiving day.” I simply added lots of water, a little salt and some marjoram to kick up the flavor just a bit. I boiled mine and then let it simmer for about two hours to really get that delicious flavor from the bones and marrow. I strained it and then froze the stock in individual portions for use later.
This recipe is super fun and a great meal to make with kids. Mack and I used our mini cookie cutters and had a great time making the dumplings and biscuits as well as talking about the shapes as we were eating. If you want a more “grown up” dinner, simply make mini dough balls for your dumplings and biscuits instead.
Turkey Dumpling Soup with Cut-Out Biscuits
Prep Time: 15 min Cook Time: 10 min Serves: 3 (you can easily double this with minimal added time)
½ Cup Carrots, cubed or cut in lengths
½ Cup Celery, cubed
2 Cups Turkey Stock – alternatively, you can use chicken broth
½ Cup Turkey Leftovers, shredded – alternatively, grill one chicken breast and shred to chunks
1 container Pillsbury Flaky Layers Biscuits
**You will also want some fun cookie cutter shapes
In a kettle, combine the carrots, celery and turkey stock.
Bring to a boil.
Meanwhile, prepare your dumplings and biscuits by using the Pillsbury biscuit dough.
Smash the dough out flat and cut out just like you would cut-out cookies.
Add half of the dough shapes to your boiling broth. **They will not keep their shape – the only reason for cutting out the shapes is that it was fun for Mackenzie.
The other half you will bake on a cookie sheet following the baking instructions on the biscuit package. ** These will keep their shape and are fun to serve alongside your soup.
Lightly stir the broth and dumplings to ensure they are cooked thoroughly.
Add the shredded turkey to your soup.
Let simmer until all is fully heated through.
Serve with the biscuits.
Mack and I started with a fun set of mini shapes that include a “deck of cards” shapes – club, heart, diamond, spade. But, being that he is four – he decided to get out ALL of our mini shapes and we ended up with a bat, scared-y cat, pumpkin, snowman, hearts, gingerbread man and moon.
Nick doesn’t really like soup and even he said “wow that is really good.” I think it’s the simple ingredients and the creaminess that the dumplings add. The whole thing just screams comfort food.
So now, next week when you have your Thanksgiving leftovers you already know what to look forward to making with all that turkey!
I’m off to go deal with really fun things like the Social Security office and the Health Department. Not my most favorite errands. Perhaps I’ll take advantage of that bogo deal Starbucks is offering… have you seen that?