Homemade turkey, vegetable, bread stuffing dumpling soup. My kids loves this soup. Norway is cold country and this is the soup to warm the soul.
2 cups celery stalk with leaves cut into bite size
2 medium onion, chopped
2 cups of diced sweet chicken sausages
1 granny apples, cute into cubes
1 cup dried cranberries
tablespoons fresh sage, thymes, parsley, chives
dash of salt and pepper for taste
2 medium eggs, beaten
1/2 cup all purpose flour
6-7 cups chicken stock
In a hot skillet, melted 2 tablespoons butter, sauteed celery and onions for 6 minutes, then added sausage, stirred and cooked for another 6 minutes. Then transferred in a large mixing bowl. Added in diced bread cubes, diced apples, dried cranberries, herbs, and spices, salt, pepper. Added in beaten eggs and flour, mix well. Poured in stock, mixed and combined everything together until firm, then covered, and set aside.
Reheated stock on medium heat, added in sauteed onions. Added diced celery, carrots, and thymes, cook until vegetable are soft. Let soup simmer for half hour. Meanwhile soup was simmering I rolled tablespoons of the dumpling mixture into balls, and dropped each dumplings into the simmering soup. Cooked dumplings for 4 minutes. Then stirred in 3 cups shredded cooked turkey meat, corn, peas, and season with salt and pepper, and herbs. Let soup simmer for 15-20 minutes.