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Hearty Turkey Soup with Parsley Dumplings recipe |
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8 servings
Ingredients:
1 picked over turkey carcass12 cups water1 1/2 cups chopped celery5 carrots1 onion, quartered2 teaspoons salt3/4 teaspoon dried thyme1 cube chicken bouillon1 bay leaf6 tablespoons all-purpose flour1/2 cup milk1 small rutabaga, cubed1/2 teaspoon ground black pepper1 1/2 pounds cooked turkey, cubed1/2 cup chopped parsley2 slices white bread, quartered1 1/4 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1/2 cup milk4 tablespoons butter, melted
Instructions:
Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 2 teaspoons salt, thyme, bouillon, and bay leaf in large 4 quart stockpot. Bring to boiling. Lower heat, and cover. Simmer for 1 1/2 hours. Strain stock, and discard solids. Skim off fat using ladle or fat separator. Pick meat off bones when cooled. Reserve meat.Combine 6 tablespoons flour and 1/2 cup milk in a jar with a tight fitting lid. Shake to combine. Pour stock into pot. Bring to simmering. Strain flour mixture through sieve into stock, stirring.Slice remaining 3 carrots. Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots. Simmer 20 minutes, or until vegetables are tender.While the soup is simmering, prepare the dumplings. Combine parsley and bread in processor; whirl until medium size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended.Drop mounded tablespoons of dumpling mixture into simmering soup.Place cover on pot. Cook for 12 minutes, or until dumplings are dry in center. Add turkey meat; cook 3 minutes, or until heated through.
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