© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 Gallons TURKEY STOCK
2-1/2 lbs frozen flat dumplings - home style
2-1/4 c sweet onions, small chop
4 oz unsalted butter
4 oz flour
1-1/2 qt reconstituted nonfat dry milk
1-1/2 tsp black pepper
1/2 c parsley flakes
6-1/3 lbs COOKED or PULLED TURKEY, coarse chop
Heat stock to boiling. Slowly stir in dumpling strips and onions. Boil gently, uncovered, for 6 minutes. Do not drain.
Melt butter and stir in flour until smooth.
Blend flour mixture, milk, pepper, parsley and turkey into pastry/onions mixture. Stir gently to combine.
Cook over medium heat, stirring occasionally until thickened, about 6 to 8 minutes.
Pour into serving steamtable pans. Hold for 30 minutes on a 180 -190 degree F steamtable to allow sufficient time for mixture to set up properly.
Portion 8-ounce ladle into each soup bowl.
NOTE: For school foodservice applications, one cup serving provides 2 ounces of cooked poultry and 1 serving of bread alternate.
234 Total Calories
7 g Total Fat
26 % Daily Total Fat
73 g Cholesterol
994 mg Sodium
20 g Total Carbohydrates
21 g Protein