Enpannsgräddig kalkon- och potatiskli

👩‍🍳 Gör så här

1. 1
   Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the shallots and cook another 3-5 minutes. Add the celery, carrots, and thyme. Season with salt and pepper. Cook another 5 minutes.
2. 2
   Pour in the chicken broth and wine, and bring to a boil over high heat. Cover and cook for 10 minutes.
3. 3
   Meanwhile, make the dumplings. In a medium bowl, mix together the mashed potatoes, the flour, baking powder, sage, egg, and a pinch each of salt and pepper until just combined. If the dough feels sticky, add 2-4 tbs additional flour.
4. 4
   Bring the soup to a boil over medium-high heat. Drop a heaping tablespoon of the dumpling dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10 minutes, until the dumplings are cooked through and puffy. Some of the dumplings may break off into the soup and melt a bit, this is OK and makes the soup creamy.
5. 5
   Carefully move the dumplings aside and slide the shredded turkey into the soup. Season to taste with salt and pepper.
6. 6
   Divide the soup and dumplings between bowls and serve topped with cheese and pepper. Enjoy!.