Ingredients

2 pounds turkey breast tenderloins

Kosher salt and freshly ground black pepper, to taste

4 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

4 celery hearts, chopped

2 medium carrots, chopped

1 medium white onion, finely chopped

6 cloves garlic, finely minced

6-8 sprigs fresh thyme

3 bay leaves

1/2 teaspoon dried oregano

1/2 teaspoon smoked paprika

1/2 teaspoon Jamaican allspice

8 cups (2 quarts) turkey or chicken stock/broth

1 cup frozen peas

1 1/4 cups all-purpose flour

1/2 cup fine yellow cornmeal

1 tablespoon baking powder

4 tablespoons salted butter, melted

3/4 cup whole buttermilk

1/4 cup mashed sweet potato or sweet potato puree

Instructions

Step 1: Place the turkey tenderloins into a large bowl and season them generously with salt and freshly ground black pepper. Cover and let sit at room temperature for 25-30 minutes.

Step 2: In a large dutch oven or stock pot, heat the butter and olive oil over medium-high heat. When sizzling, add the turkey and brown for 2-3 minutes per side until golden. Remove the turkey and set aside.

Step 3: Add celery, carrots, and onion to the pot. Stir and scrape up any browned bits, then sauté until vegetables are tender, about 4-5 minutes. Add garlic and cook until fragrant, about 1 minute.

Step 4: Add thyme sprigs, bay leaves, oregano, smoked paprika, and Jamaican allspice. Stir and toast spices for about 1 minute.

Step 5: Return the turkey to the pot. Pour in the stock to cover the turkey, stirring to combine.

Step 6: Reduce heat to low, cover, and simmer for 45-50 minutes.

Step 7: Remove turkey and shred it with two forks. Return the shredded turkey to the pot and stir. Leave uncovered while preparing dumplings.

Step 8: For dumplings, whisk flour, cornmeal, and baking powder in a bowl. Add melted butter, buttermilk, and mashed sweet potato. Stir gently until just combined. Let rest for 1-2 minutes until fluffy.

Step 9: Stir frozen peas into the soup. Using a spoon or scooper, drop 2-3 tablespoons of dumpling dough evenly over the soup’s surface. Spoon some broth over each dumpling.

Step 10: Cover and simmer for 10-15 minutes until dumplings are cooked through and fluffy.

Step 11: Remove from heat, discard thyme sprigs and bay leaves. Ladle soup and dumplings into bowls and serve with freshly ground black pepper if desired.

Tips & Variations

For a richer soup, use homemade turkey stock made from the turkey carcass.

Substitute sweet potato dumplings with classic herb dumplings if you prefer a milder flavor.

Fresh herbs like parsley or sage can be added to the dumpling dough for extra aroma.

If you lack buttermilk, mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.

FAQs

Can I use leftover cooked turkey instead of fresh tenderloins?

Yes, you can add shredded leftover turkey directly to the soup during the last step before adding dumplings to save time.

How do I know when the dumplings are fully cooked?

Dumplings are done when they are puffed up, springy to the touch, and no longer doughy inside. Simmering 10-15 minutes usually ensures they are cooked through.