Cooking Demo: Turkey Soup with Cranberry Dumplings

Original Air Date : October 8, 2026

There are many possibilities to use leftovers which is a great way to avoid food waste and to enjoy new meals that take little preparation. Join us with Emily Richards, PHEc for this Thanksgiving themed cooking demo and learn how to use leftovers for tasty Turkey Soup with Cranberry Dumplings. Turkey is a source of high-quality protein and can be enjoyed anytime.

Each serving has 250mg calcium, 34g protein, 1.5 µg vitamin D, 46.5 µg vitamin K and 60 mg magnesium.

FEATURED RECIPE:

Turkey Soup with Cranberry Dumplings

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PRESENTERS

Emily Richards, PHEc

Professional Home Economist

Emily Richards is a professional home economist, freelance food writer, chef and cookbook author who also enjoys culinary instruction for home cooks who want to learn more and have fun in the kitchen. She is the author and co-author of 11 cookbooks which include topics from Italian cuisine, weeknight dinners, glycemic index diets and comfort foods. Emily writes and develops recipes for cookbooks, print and online publications and websites that include everyday cooking and healthy eating.

MODERATOR

Tracie Napoli

Director, Marketing and Communications, Osteoporosis Canada

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Osteoporosis Canada depends on the generous support of partners, individuals who participate in our programs, donors and volunteers to help realize its vision and mission. The organization collects your personal information in order to contact you with program information, your volunteer submission, to process your donation, issue your tax receipt and provide periodic updates and information about the organization. You may withdraw your consent at any time.
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