- 2 Tbsp olive oil
- 1/4 cup all-purpose flour, seasoned with salt and pepper
- 3 lb boneless turkey breast or thighs, cut into pieces
- 1 yellow onion, coarsely chopped
- 2 carrots, coarsely chopped
- 2 ribs celery, coarsely chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 sprig fresh thyme
- 1/4 tsp ground turmeric
- Salt and freshly ground pepper
- 5 cups chicken broth
- Chopped fresh flat-leaf parsley, for garnish
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 cup coarsely ground cornmeal
- 1/2 Tbsp sugar
- 1 tsp salt
- 1 1/2 cups heavy cream
To make the soup, in a wide, heavy pot with a lid over medium-high heat, add oil.
Place seasoned flour in a shallow bowl. Dredge turkey pieces in flour and add to oil and brown, about 2 minutes per side. Transfer to a plate and repeat with remaining pieces.
Add onion to pot and cook for 2 minutes. Add carrots, celery, garlic, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more. Stir in broth. Return turkey to pot, cover, and simmer for 15 minutes.
Meanwhile, to make the dumplings, in a bowl, combine flour, baking powder, cornmeal, sugar and salt. Add cream and mix until just combined.
Drop teaspoonfuls of dumpling mixture onto soup. Cover and simmer for 12 minutes. Test turkey for doneness with an instant-read thermometer that registers 165°.
To serve, scoop dumplings and turkey into bowls, then cover with broth. Garnish with parsley.