One of my favorite soup dishes is made from leftover turkey. We had it last night and I enjoyed every bite.
~ Christine from The Good, The Pure, And The Lovely
8 medium carrots, cut into 1/2 - inch chunks
4 celery ribs, cut into 1/2 - inch chunks
1 cup chopped onion
1/2 cup butter or margarine
2 1/2 cups beef broth (I made mine from beef soup base)
4 and 2/3 cups water, divided
2 tsp salt, or more to taste
1/4 tsp pepper, or more to taste
3 cups cubed turkey (mine was more shredded than cubed)
2 to 4 cups frozen cut green beans (depending on how much you like green beans)
1/2 cup all-purpose flour
2 tsp Worcestershire sauce (I was quite liberal with this)
1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
In large pot, saute carrots, celery and onion for 10 minutes. Add beef broth, 4 cups water, salt and pepper. Cover and cook over low heat for 15 minutes or until vegetables are tender. Add turkey and beans; cook for 5 minutes. Combine flour, Worcestershire sauce and remaining water until smooth, stir into turkey mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
For dumplings, combine flour, baking powder, and salt in a bowl. Combine milk and egg; stir into flour mixture just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 10 minutes; uncover and simmer 10 minutes longer.
~ Adapted from Taste of Home