1T olive oil
2 large carrots, peeled and chopped
2 stalks celery, chopped
1 onion, chopped
3T fresh parsley, chopped
1/2t poultry seasoning
salt and pepper
6c chicken broth
1/2c apple cider
2 cups leftover turkey, light and dark meat, chopped
1c frozen peas
1/4c half and half
For the dumplings:
1 1/2c flour
1T baking powder
1 1/2c buttermilk
milk for thinning
In a large pot over medium heat, add oil and melt butter. Add carrots, celery, and onions. Cook 3-5 minutes until onions are translucent. Toss in parsley and seasonings. Season lightly with salt and pepper, then add flour. Cook, stirring, two more minutes.
Pour in broth and cider and add turkey. Bring to a boil and turn down to low, simmering 20 minutes, until veggies are tender.
Meanwhile make dumpling batter. Stir all dry ingredients together in a bowl and pour in buttermilk. Whisk to combine. If batter is too thick to whisk, add milk to thin until it loosens up. Batter should be loose, slightly thicker than pancake batter, but should hold together when scooped.
Add peas to pot, stir, and bring back to a simmer. Turn heat up to medium. Soup should be at a steady boil.
Drop scoops of dumpling batter (I use a medium cookie scoop) into boiling soup, scattering them around until the top of soup is covered with dumplings (they will puff up as they cook). Cover pot, reduce heat to medium-low, and simmer 15 minutes or until dumplings are cooked through. Do not stir the soup while dumplings are steaming.
Remove from heat and add half and half to soup. Gently stir, being careful not to break the dumplings. Check seasoning and serve hot, making sure each bowl receives 1-2 dumplings.