Hearty Turkey Soup with Parsley Dumplings

SUBMITTED BY: Christine L.

"This is a yummy variation of that traditional use of the leftover turkey. Originally submitted to ThanksgivingRecipe.com."

SERVINGS & SCALING

Original recipe yield: 8 serving

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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 rutabaga, 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

READ REVIEWS (56)

DIRECTIONS

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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REVIEWS

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Reviewed on Nov. 19, 2005 by corinneeeeeee

I have made this several times and I think it is delicious --the dumplings are great. I've tried it with and without the rutabaga and now believe it does not matter whether it is there. Fresh parsley is a must. The salt for the broth needs to be reduced -- start by reducing it to half of what the recipe calls for and add according to your taste. I frequently add fresh or canned corn, garlic. I also like to add small noodles about 10 minutes before it is done, and frozen peas a minute or two before serving. This soup is comfort food, no doubt about it. If you are worried it might be to bland for you, I'd 1 1/2 x the onion for extra flavor...I have made this several times, sometimes using chicken instead of turkey. It is very good.

8 users found this review helpful

Reviewed on Jul. 23, 2003 by I'm nuts too...

Yum. My darling husband, (some like to refer to him as "Mr. Clean" because he's so tidy) was being helpful by cleaning up and threw out the turkey carcus. I did however cut the recipe in 1/2 & used the leg & wings that were left and it turned out fine. I ran out of time so I didn't get to add the dumplings but I did add the parsley along with some Barilla Pipette pasta (somewhat like a macaroni noodle, a "new shape"). Very tasty, Thanks Christine!

8 users found this review helpful

Reviewed on Jul. 13, 2003 by MISTY 179

I've been making turkey soup for 40 years and until today I would have said mine was better. Not anymore! This was fantastic, it made me think of my childhood and mum's chicken and dumplings. Don't change a thing it is great soup just as it is. Thanks Christine for teaching an old bird new tricks.

5 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 404

Total Fat: 16.7g
Cholesterol: 92mg
Sodium: 1078mg
Total Carbs: 32.5g
Dietary Fiber: 3.4g
Protein: 30g

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