Recipe by Christine L.
"This is a yummy variation of that traditional use of the leftover turkey. Originally submitted to ThanksgivingRecipe.com."
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picked over turkey carcass
1 1/2 cups
yellow onion, cut into wedges
ground black pepper
1 1/2 pounds
cooked turkey, cubed
chopped fresh parsley
white bread, quartered
1 1/4 cups
Great recipe. Family loved it. For the dumplings, I "cheated" and cut refrigerated biscuits dough in small pices and just dropped them in the broth. Turned out great!!!
good use of turkey carcass
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.
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!
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.
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.
Soup doesn't get any better than this and being that the "frost was on the pumpkin" this morning here in N.J., my family couldn't have wanted for anything more perfect then this wonderful comfort food. Using a leftover turkey or chicken carcass definitely gives soup the best flavor possible. I made my stock the day before so that I could skim off the fat. I made matzo balls in lieu of the dumplings as my kids are totally addicted to them. Thanks Christine!
TERRIFIC soup -- i added in some leftover pasta instead of the dumplings
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Turkey Soup with Parsley Dumplings
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 404
** Calories from Fat: 150
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