 |
Hearty Turkey Soup with Parsley Dumplings Recipe | |
American Soup | |
|
Ingredients:
1 picked over turkey carcass 12 cups water 1 1/2 cups chopped celery 5 carrots 1 yellow onion, cut into wedges 2 teaspoons salt 3/4 teaspoon dried thyme 1 cube chicken bouillon 1 bay leaf 6 tablespoons all-purpose flour 1/2 cup milk 1 small rutabega, cubed 1/2 teaspoon ground black pepper 1 1/2 pounds cooked turkey, cubed 1/2 cup chopped fresh parsley 2 slices white bread, quartered 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup milk 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. Makes 8 serving
| |