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Turkey Soup and Dumplings

Here’s my favorite Thanksgiving leftover recipe!

Turkey Soup:

1 turkey carcass

10-12 cups water

2 large onion, diced fine

12 ribs celery, diced fine

8 carrots, diced fine

4 Tbsp. olive oil

salt and pepper to taste

2 tsp. baking powder

1 cup flour

1 tsp. sugar

1 Tbsp. ice cold margarine

1/2 cup ice cold milk

Directions:

1.  Heat half of  the olive oil in a large soup pot. Add half of the vegetables, salt, pepper,  and saute until the onions are translucent.

2. Add the turkey carcass and cover with water.

3. Don’t let the water boil – allow it to simmer for at least an hour, but I usually let it go for 2-3 hours.

4. Strain, discarding the vegetables and carcass and saving the broth.

5. Heat the remainder of the olive oil. Add the remainder of the vegetables, salt, pepper, and saute until the onions are translucent.

6. Add the turkey stock.  Allow to simmer, adding whatever vegetables you want (I like zucchini, yellow squash, larger chunks of carrots) and all of your leftover turkey.

7.  In a separate bowl, mix together the flour, baking powder, sugar, and salt to taste.

8. Add the margarine and mix it into the flour with your fingers, breaking up the margarine by coating it with flour.

9. Add the milk and lightly stir to absorb the milk.

1o. Using a teaspoon, scoop some of the dumpling mixture  and drop it into the soup. Continue until all of the dumpling mixture is used.

11. Cover the soup. Allow it to simmer (don’t boil, or your soup will be cloudy!) for about 20 minutes.

12. Serve and enjoy!

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