The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 12, 2009
Great recipe! I've used leftover rotisserie chicken as well and the whole family loves it. I did saute' all the veggies first in olive oil. My family is picky about celery especially, so I wanted to make sure it was well cooked. Overall great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 7, 2009
The very best turkey soup I've ever had. Everyone loved it! Will be making this one again and again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 23, 2009
I'm giving it only 4 stars because I followed the directions exactly and the dumplings came out too mushy. It could of been my mistake, but I think it may just be the recipe.
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Cooking Level: Beginning

Living In: Duluth, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 24, 2009
This soup was fantastic! We made this Thanksgiving night and my eight year old daughter ate it for lunch and dinner the next day! I plan on making a turkey just so I can make the soup again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 9, 2008
Really yummy!! Will cook the dumplings longer next time and follow another reviewer's suggestion for cooking 10 minutes without cover and 10 with cover. Didn't have rutabaga but substituted leftover boiled potatoes instead. Will try rutabaga next time.
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Cooking Level: Expert

Home Town: West Point, Mississippi, USA
Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 4, 2008
Loved the recipe.I made it in a crock pot & turned out great.My hubby is not open to trying new foods so I didn't tell him it had rutabaga until he finished!His reply, make this again! The fragrance while cooking was a bit on the strong side but the end result was worth it!
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Cooking Level: Intermediate

Living In: Glens Falls, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 30, 2008
This is a delicious recipe. I don't know why everyone skips the rutabaga. They're so sweet and delicous, a nice taste that falls between carrot and potato. I cooked my dumplings the standard way, 10 minutes uncovered and then 10 minutes covered. That's the best, for a light fluffy dumpling, cooked all the way through. The 12 minutes recommended here doesn't work.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 29, 2008
My husband made this soup the day after Thanksgiving and it was absolutely delicious. He did not make the dumplings, choosing to add egg noodles toward the end of cooking instead. He also added one large potato, cubed. That and the rutabega seemed to add a wonderful depth of flavor and a silky texture. Otherwise, he followed the recipe exactly. I can't wait to cook another turkey just so we can enjoy this soup again!
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Cooking Level: Intermediate

Living In: West Hills, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 28, 2008
Yummy even without the dumplings.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 15, 2008
Turned out great. I have made it twice, once with rutabaga and once with butternut squash of course the butternut gives it a sweeter taste but still great. I also added a 1/2tsp more salt to dumplins
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Cooking Level: Expert

Home Town: Citra, Florida, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 26, 2008
This is almost exactly the way I have made soup for 25+ years. If you simmer the carcass and veggies long enough, with a little sea salt, no boullion cubes are needed for flavour. I have never thickened my broth with milk/flour but decided to give it a try. I had thick lumps of flour in my broth, so I ended up pouring it through a sieve. Like many others I used potatoes instead of rutabaga and egg noodles instead of dumplings.
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Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 23, 2008
Thanks so much for sharing this! It was really good. Froze very well too!
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Cooking Level: Intermediate

Home Town: Vermilion, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 19, 2008
I made this as per the instructions, however, I only had wheat bread...but the dumplings still turned out really good. I may add more to the soup next time, as I felt it needed more seasoning, but overall a good hearty recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 5, 2008
This soup turned out great. I already had turkey stock so I skipped to the second part. I only had wheat bread & used that instead of white bread for the dumplings - they turned out GREAT! It was my husband's favorite part. The dumplings do need to cook a bit longer(depending on the size)- I'll plan for that next time. Overall a great recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 2, 2008
Loved this recipe. Will use every year with leftover thanksgiving turkey. I ommited the rutabaga. These were absolutely the best dumplings ever.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 18, 2007
My family and I loved this. It was very easy and the dumplings were much better than expected. This recipe also works well with chicken and the dumplings are good in other dishes that have dumplings.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 25, 2007
Our Thanksgiving turkey was a little overcooked this year so I thought this recipe would be perfect to bring a little moisture to the meat. I used 8 cups of organic chicken broth (msg free!) instead of the bouillon and reduced the water to 4 cups. I added a little extra celery & onion to the broth while it was cooking. My local grocery was out of rutabaga so I substituted 2 golden potatoes. 12 min. was perfect for the dumplings.. thou I imagine it would depend on how big you make them. Mine were a little smaller than a golf ball but grew to twice that big in the pot. I also threw in a half cup of wild rice to the mix which was wonderful, but make sure to add more water or broth to the pot if you do.
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Living In: Sedona, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 20, 2007
Was really good! It made a lot and I froze half of it for a future dinner. Even my picky children liked it!
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Cooking Level: Expert

Home Town: Manassas, Virginia, USA
Living In: Pollock Pines, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 4, 2007
Delicious..even the skeptics in the family, once they tasted it, enjoyed and went back for seconds. One bit of advice - the flour/milk mixture NEEDS to be strained while adding it to the stock...otherwise, you'll have pasty lumps to explain..giggle...(learned from experience)!
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Cooking Level: Expert

Living In: Niagara Falls, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 19, 2007
This soup was sooooo good. I too used potatoes instead of rutabaga and egg noodles instead of the dumplings. Be careful not to let it simmer too long like I did, otherwise the noodles will suck up all of the liquid. Even with the reduced amount of soup, it turned out great!
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Cooking Level: Intermediate

Home Town: Fort Hood, Texas, USA
Living In: Fairfield, California, USA

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