TURKEY & DUMPLING SOUP

TURKEY & DUMPLING SOUP

Nutrition Facts

Serving Size
1 SERVING (1 CUP; 8 OZ LADLE)
Amount Per Serving
Calories 181
% Daily Value
Total Fat 4.3g
7%
Saturated Fat 0.8g
4%
Cholesterol 22mg
7%
Sodium 551mg
23%
Total Carbohydrate 21g
7%
Dietary Fiber 1.5g
6%
Protein 13.7g
27%
Vitamin A 70%
Vitamin C 10%
Calcium 15%
Iron 6%
Total Time

35 min.

Serving & Size

1 SERVING (1 CUP; 8 OZ LADLE)

Add To Pantry

Turkey, garden vegetables and herbs simmered in a creamy chicken broth made with Campbell’s® Signature Low Sodium Chicken Culinary Foundation. 

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation
4 lb.
canola oil 0 1/4  cups
skinless, boneless turkey breast half 47.5 oz.
onion 26 oz. 5 3/4  cups
celery 26 oz. 7 1/4  cups
carrot 26 oz. cups
masa harina 4.75 oz. 0 7/8  cups
water 1 1/8  cups
water 24  cups
ground white pepper tsp.
dried parsley flakes tsp.
dried marjoram leaves tsp.
kosher salt tbsp.
cayenne pepper 0 1/2  tsp.
dried sage 0.5 oz. 7 1/2  tbsp.
non-fat dry milk 10.5 oz. 13  tbsp.
low fat (1%) milk 10 1/2  fl oz.
biscuit baking mix 17 oz. cups
white vinegar fl oz.
fresh parsley 3.5 oz. 8 1/2  tbsp.
fresh thyme leaves tbsp.
Instructions
1. Heat oil in a stock pot or kettle over medium high heat. Add turkey. Sauté for 3 to 5 minutes.

 
2. Add onions, celery and carrots. Sweat for 3 to 5 minutes or until onions are translucent.

 
3. Mix and stir masa and water until dissolved. Add to turkey and vegetables. Cook for 3 to 5 minutes, stirring constantly.

 
4. Add Campbell’s® Signature Low Sodium Chicken Culinary Foundation , white pepper, dried parsley, marjoram, salt, cayenne pepper and nonfat dry milk powder. Stir to combine. Bring to a boil. Reduce heat.

 
5.  In small bowl, combine biscuit mix and milk until soft dough forms.

6.  Drop 1/2 teaspoon of mixture at a time (to yield 38 dumplings) onto hot soup.  Cook uncovered for 10 minutes.  Cover pot.  Cook an additional 10 minutes or until turkey and dumplings are cooked through.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.


 
7. Stir in vinegar, fresh parsley and thyme.

CCP: Hold for hot service at 140°F or higher until needed.

8. To Serve: Using an 8 oz. ladle, portion 1 cup soup (plus one dumpling)into bowl.
 
Newsletter

Sign up now!

©2017 CSC Brands LP, All Rights Reserved.