Turkey Soup With Cheddar Dumplings

Turkey Soup With Cheddar Dumplings (Adapted from Everyday Food)

1 tablespoon olive oil
4 carrots, cut in half lengthwise and thinly sliced
1 medium onion, diced
3 3/4 cups turkey stock
2 cups water
1 cup all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon baking powder
3/4 teaspoon salt
4 ounces shredded sharp cheddar cheese
3/4 cup frozen corn, thawed
1 large egg
1/3 cup milk
12 ounces chopped cooked turkey
chopped parsley for garnish if desired

In a large saucepan, heat oil over medium-high. Add carrots and onion - cook for 4 minutes. Pour in stock and water - bring to a simmer, cover and cook until vegetables are just tender, 8 to 10 minutes.

In a medium bowl, whisk together flour, cornmeal, baking powder and salt. Stir in cheese and corn. Mix in egg and milk - stir until the dough comes together. Lightly flour your hands and form the dough into small balls - set on a plate.

Add the turkey to soup and season to taste with salt and pepper. Bring to a gentle boil and add dumplings. Cover and cook until dumplings are cooked through, 5 to 6 minutes.

Makes 4-6 servings.

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