Turkey and Dumpling Soup - Dairy, Egg, Soy Free with Wheat/Gluten Free Option

Dumpling soup is such a yummy comfort food that was always one of my favorites as a kid. It's often made with condensed cream of chicken or cream of mushroom soup, and the only dairy free recipes I could find were very involved, calling for more than an hour worth of cooking. There is no need for that! This recipe was delicious and you'd have no idea it wasn't 'regular' dumpling soup.

Butterball makes these yummy little turkey breast loaves that my husband loves. I like the ease of being able to bake them from frozen because I have the darnedest time remembering to thaw anything out. Aaaanyway, we had one on Wednesday night and had a little less than half left over, so I used to rest to make dumpling soup. Yum!



Turkey and Dumpling Soup

1 medium onion, chopped
32 oz vegetable broth
1/2 cup plain unsweetened almond or other non dairy milk
1 1/2 Tbl cornstarch mixed with 1/4 cup water or non dairy milk till lump free
1 1/2 cup frozen mixed vegetables (corn, carrots, peas, and green beans preferably)
1 1/2 cups or so cooked turkey breast and thigh meat, cut or torn into pieces
1/4 tsp celery salt
1 tsp sea salt
1/2 tsp fresh ground black pepper

1 cup Bisquick or Gluten Free Bisquick
1/2 cup plain unsweetened almond or other non dairy milk
sprinkle of paprika (optional)

In a medium large stock pot, saute onions over medium heat until transparent. Add vegetable broth and bring to a boil. Stir in 1/2 cup almond milk and cornstarch/water mixture. Return to a boil, then reduce heat to low. Add frozen vegetables, turkey, salts and pepper.

In a medium bowl, mix Bisquick and non dairy milk together into a sticky dough. Using a spoon, scoop about 1/8 of the dough mixture out of the bowl and drop it into the soup pot (be careful not to drop it from too high so as to avoid splattering yourself with hot liquid!). Repeat with the rest of the dough. Cover and cook about 10 more minutes, turning the dumplings over once midway through cooking.
Serve sprinkled with paprika and enjoy!

Gluten/Wheat, Dairy, and Egg Free Biscuits and gravy! (updated)

  So breakfast still remains the meal with the least amount of options, but we are working on it! So far we have:

• GFDFEF Pancakes
• Grits
• Turkey bacon
• Certified GF Oatmeal
• GF toast
• Turkey breakfast sausage
• GFDF biscuits

And now...... GRAVY! I was really unsure of how dairy free, gluten free gravy would come out. But it was actually not so different from regular gravy.

*I updated this recipe to use chicken sausage rather than turkey because it has a little more grease, and because I discovered that using rice flour rather than all purpose flour gives it a much smoother texture and no bitter after taste that I have noticed with some GF flours. This recipe does require a good deal of salt as rice flour and almond milk both are ever so slightly sweet on their own, but the flavor is terrific when it's all done.*

GFDF Sausage Gravy (Updated)

1 lb sweet italian chicken sausage
6 Tbs dairy free buttery spread (Earth Balance or BetterLife are good)
1/3 cup white rice flour
about 1 cup plain almond milk (more or less as needed)
2 tsp salt
1 tsp freshly ground back pepper

Heat a large skillet over medium/high heat. Add the sausage and brown. Turn heat down to low. Remove chicken to a plate while keeping as much grease as possible in the skillet. Add butter and allow to melt. Slowly stir in rice flour and until flour and butter mixture resembles crumbled bits of dough. Cook stirring contantly about 1-2 minutes. Start adding milk a tablespoon or two at a time and stir so that flour crumbles dissolve (this is necessary to avoid lumpy gravy). Add more milk until the gravy is slightly thinner than the desired consistency. Return sausage to skillet and heat, stirring or whisking constantly until gravy thickens. Add salt and pepper. Enjoy!

  Over Bob's Red Mill biscuits (following the recipe on the side of the Biscuit and Baking Flour package), this was very good! You should try it. Seriously.

 
  This morning we are going to try Chebe GF Cinnamon Bread Mix and I'm going ot make a simple powdered sugar, vanilla extract and almond milk icing. Hopefully it's good and we can add that to our breakfast options as well, I'll letcha know!