1 1/2 tablespoons reduced-sodium turkey or chicken bouillon (such as Better Than Bouillon)
1 1/4 pounds boneless, skinless turkey breast cutlets
4 teaspoons minced fresh sage, divided
2 bay leaves
1/4 teaspoon black pepper, divided, plus more for garnish
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg yolk, beaten
1/2 cup skim milk
Chopped fresh flat-leaf parsley
Added sugars 0g
Calcium 10% DV
Potassium 11% DV
How to Make It
Melt butter in an Instant Pot set to sauté. Add celery, carrots, onion, and garlic; cook until soft and fragrant, 5 to 8 minutes. Sprinkle 2 tablespoons flour over vegetables, stir, and cook 1 minute.
Add 7 cups water, bouillon, turkey, 1 tablespoon sage, bay leaves, and 1/8 teaspoon pepper. Cover and cook on high pressure 20 minutes. Release pressure with quick or natural release. Remove turkey; shred or chop. Discard bay leaves; return turkey to pot. Turn Instant Pot to sauté; bring back to a boil.
Combine remaining 1 cup flour, baking powder, remaining 1 teaspoon sage, salt, and remaining 1/8 teaspoon pepper. Whisk together egg yolk and milk; stir into flour mixture until just blended. Form dough into dumplings using a teaspoon, and drop into soup. (They will expand.) Partially cover; cook until dumplings are cooked through and tender, about 3 minutes. Garnish with pepper and parsley.
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