Recipe supplied by Foodservice Director Doris Hickman of Ft. Bragg Schools, Fayetteville, NC. This is a favorite menu item of both students and staff.
Heat stock to boiling. Slowly stir in dumpling strips and onions. Boil gently, uncovered, for 6 minutes. Do not drain.
Melt butter and stir in flour until smooth.
Blend flour mixture, milk, pepper, parsley and turkey into pastry/onions mixture. Stir gently to combine.
Cook over medium heat, stirring occasionally until thickened, about 6 to 8 minutes.
Pour into serving steamtable pans. Hold for 30 minutes on a 180 -190 degree F steamtable to allow sufficient time for mixture to set up properly.
Portion 8-ounce ladle into each soup bowl.
NOTE: For school foodservice applications, one cup serving provides 2 ounces of cooked poultry and 1 serving of bread alternate.