New This Month

Turkey Soup With Cheddar Dumplings


Kids will love our cheese-and-corn dumplings, which help make a turkey-vegetable soup that's both comforting and delicious.

  • Servings: 6

Source: Martha Stewart Kids, Holiday


  • 1 tablespoon olive oil
  • 4 carrots, cut in half lengthwise and thinly sliced into half-moons
  • 1 onion, diced
  • 3 3/4 cups homemade or low-sodium canned chicken stock
  • 1 cup all-purpose flour
  • 1/3 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt, plus more for seasoning
  • 1 cup grated cheddar cheese
  • 3/4 cup frozen corn, thawed
  • 1 large egg
  • 1/3 cup milk
  • 3/4 pound cooked turkey, cut into 1-inch cubes (about 2 cups)
  • Ground pepper


  1. Heat oil in a large saucepan over medium-high heat. Add carrots and onion. Cook, stirring occasionally, 3 to 4 minutes. Add stock and 2 cups water; bring to a simmer. Cover, and cook until vegetables are just tender, 8 to 10 minutes.

  2. Meanwhile, combine flour, cornmeal, baking powder, and salt in a medium bowl. Stir in cheese and corn. Add egg and milk; stir vigorously to make a slightly sticky dough. Using lightly floured hands, form dough into 1-inch balls; set aside.

  3. Add the turkey to soup; season with salt and pepper. Bring to a gentle boil; add dumplings. Cover; cook until dumplings are cooked through, 5 to 6 minutes. Serve warm.

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