Reviewed: May 12, 2009

My review is only for the dumplings. While they tasted okay, when I dropped them by tablespoons into my hot liquids, they fell apart. I got them to hold together by pressing them together with my hands like meatballs. I don't think I'll be trying this recipe again anytime soon.

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AZSUNNYGRL

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Tucson, Arizona, USA

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Reviewed: Feb. 1, 2009

It would be 5 stars with some egg noodles. I will try that next time. But we found it delicious! just the way it is now. Thanks.

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lindancs

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Jan. 27, 2009

I make my own bread - whole wheat multigrain type - and was concerned that it wouldn't work with the dumplings. But I used it anyway and the dumplings turned out great! I think the flax seeds even added a little texture and color to them. The soup was time consuming but worth the effort.

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Kristen K.

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2009

Was looking for a basic turkey soup for the leftover carcass from thanksgiving and found it!! The soup was GREAT!

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uc20lbs

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2009

The soup base turned out great. I need to work on making dumplings!

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Tobycooks

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 15, 2009

good use of turkey carcass

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SFOGARTYVA

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Reviewed: Jan. 6, 2009

Fantastic! I followed to the letter except that I omitted the flour and milk to thicken stock. The parsley dumplings were quite appealing in flavor and appearance.

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red barn on wooly lane

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Reviewed: Nov. 30, 2008

I used just chopped turkey from T-day,(about 1.5 cups) not the carcass. But first I sauteed the sliced carrots/celery w/ a cpl heaping spoonfulls of garlic in evoo and a splash of chix stock. After about 30 mins I added the rest of the can of stock, about 4 cups of water and a chicken bouillion cube, tbls of thyme, splash of white wine and a can of diced potatoes (about $.50) instead of cooking and dicing potatoes. Toward the end I added the fridg biscuit dough torn up, and a cpl tbls of fresh flat leaf parsley. It was a tad bland so I put in a cpl shakes of regular ole seasoned salt/pepper then a tad of tabasco. We all loved it including the kids... another way to uniquely use leftover T-day turkey!! Thanks (Oh yea.. who has rutabaga?? :)

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bizycooker

Cooking Level: Expert

Home Town: Boulder, Colorado, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Nov. 30, 2008

loved this.made tonight with leftover turkey, was awesome! Skipped the dumpling and put a handful of leftover stuffing in bottom of soup bowl (cold) and let the hot broth and soup absorb into the bread cubes, soooooooo good! skipped the rutabega and didn't have carcass so just put my meat in with 3 boullion cubes. It was gone quickly by our family. Thanks for the great recipe!

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SueCD

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Reviewed: Aug. 22, 2008

Very Good! I used a whole cut up chicken instead of a turkey carcass and it worked great! Next time I will add spices to the dumplings. In my opinion they are a little bland. I think I will add celery salt next time. The rest of the recipe is great! Add spices to the broth to taste.

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Amber Pitts

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Long Beach, California, USA

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Reviewed: Jan. 6, 2008

The soup was delicious. I thought that the dumplings were heavy, but that they had a good flavor. I had cooked the chicken carcass without any veggies and it was in the frig before I found this recipe. After skimming the fat off, I heated the broth and added the carrots, celery, onion and spices. I did not strain the veggies out. Then, I followed the recipe exactly except I did add more flour because the amount of flour didn't do much to thicken the soup. Next time I'll try a different dumpling recipe.

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Vadie

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Reviewed: Nov. 26, 2007

Hmmm..I was really excited about this recipe, but I can only give it 3 stars. For starters, you need a bigger stock pot than 4 qts! I don't really understand the need to mix milk and the flour together to mix into soup. It didn't thicken the soup, in my opinion just clouded it! I think it had a bit too much pepper, and I messed up the dumplings. They were too doughy! However, I could still taste some goodness through it all. I will try this again...and maybe make a few changes.

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Reviewed: Nov. 25, 2007

Very good flavor but I didn't cook the dumplings right, so they were a bit doughy. Otherwise a great soup that I will make again!

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JOANNE

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Dec. 10, 2006

This was easy and delicious! My husband, who is not a turkey soup fan, loved this dish. The soup was thicker than a broth and full of vegetables and meat. The dumplings turned out perfectly tender and puffy. The trick to perfect dumplings is to NOT lift the lid on the simmering dumplings once cooking starts. This one is a keeper for us.

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MountainGirl4

Cooking Level: Expert

Home Town: Prospect, Oregon, USA

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Reviewed: Nov. 29, 2006

I don't know why this is rated at almost 5 stars. It was okay. Nothing spectacular. Pretty plain. I won't make it again. It turned out the way it is supposed to, just didn't care for it.

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Lisa A.

Cooking Level: Expert

Living In: Huntley, Illinois, USA

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Reviewed: Jun. 23, 2006

I just tried the dumplings in this recipe... they were ok. I'm still searching for a better recipe... too chewy. The flavor was good though.

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CITEREH

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Hickory, North Carolina, USA

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Reviewed: Mar. 21, 2006

pretty good. I made bread dumplings after I tried the ones in the recipe, thank goodness. They were just gross. I'd make it again.

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Leanne

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Red Wing, Minnesota, USA

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Reviewed: Mar. 20, 2006

This is very good... you must make sure to skim off as much fat as possible or else the soup will turn out extremely greasy. The dumplings were great. I added cornmeal and cooked them for ten minutes covered and then ten minutes uncovered. I substitued the cube of chicken bouillon with a can of chicken broth. Overall a very yummy soup. I'll use this recipe for every leftover turkey! Thanks for sharing.

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