Wild herbs – bread dumplings a la Kräuterjule with turkey strips

Ingredients for 4 servings:

• 5 rolls, stale
• 4 eggs
• 150 ml milk
• 30 g butter
• 50 g Parmesan
• ½ handful of wild garlic
• ½ handful of ground elder
• ½ handful of daisies
• 3 sprigs parsley, chives
• e.g. salt and pepper
• nutmeg
• breadcrumbs
• Flour
• 500 g turkey meat, shredded
• 200 g sweet cream
• possibly broth
• 1 large onion(s), diced
• 2 cloves garlic, diced
• 1 shot of oil
• 50 g cream cheese
• e.g. salt and pepper
• Paprika powder

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Bread dumplings with seasonal wild herbs

Cut the rolls into cubes, warm the milk with the butter. Mix everything together, including the finely chopped herbs and spices. Stir in the eggs and grated Parmesan cheese, and let it stand for about 15 minutes to swell. Add a little flour and breadcrumbs to bind the mixture and form into dumplings. Briefly bring to a boil in salted water and let stand for about 20 minutes. Season the turkey strips with salt, pepper, and paprika. Brown with the onions and garlic, then cook. Deglaze with sweet cream. If desired, add more broth or water and thicken a little with cream cheese and season to taste. You can also use other wild spring herbs such as nettles and/or dead nettles, or young dandelion leaves. Wild garlic, stinging nettles, and ground elder are excellent combinations. I used chives instead of onions in the dumplings.