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In large stockpot, on medium-low, boil the whole breast half in water. Remove the foam and fat that rises to the top of the water as it boils.
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After 15 minutes add the peppercorns, mustard seeds, dried thyme, sage, and bay leaf. Cover and simmer on low for 35 minutes.
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Turn off heat, season with kosher salt to taste. Let cool long enough to shred the chicken and strain out the spices; Or store in the back of the fridge up to two days if saving for later.
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When ready, strain broth in a fine mesh sieve, shred the turkey, set aside.
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Bring broth back to a medium-low boil; add frozen vegetables and turkey and cook until turkey is warmed up. Keep it at a low boil.
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For the dumplings: Combine the dry ingredients, then in a small bowl whisk together the milk and egg. Stir into the flour until it forms a sticky ball of dough. Scoop 1 teaspoon sized balls into the hot water. Cook 3-5 minutes. Dumplings will expand. Makes 20-22 dumplings