Hearty Turkey Soup with Parsley Dumplings
Description
This is a yummy variation of that traditional use of the leftover turkey.
Ingredients
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1 picked over turkey carcass
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12 cups water
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1 1/2 cups chopped celery
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5 carrots
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1 yellow onion, cut into wedges
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2 teaspoons salt
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3/4 teaspoon dried thyme
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1 cube chicken bouillon
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1 bay leaf
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6 tablespoons all-purpose flour
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1/2 cup milk
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1 small rutabaga, cubed
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1/2 teaspoon ground black pepper
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1 1/2 pounds cooked turkey, cubed
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1/2 cup chopped fresh parsley
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2 slices white bread, quartered
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1 1/4 cups all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup milk
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4 tablespoons butter, melted
Directions
1
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.
2
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.
3
Slice remaining 3 carrots. Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots. Simmer 20 minutes, or until vegetables are tender.
4
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.
5
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.