Turkey Soup with Fluffy DumplingsPosted on 17 Oct 2014
It was Turkey Day (more commonly called Thanksgiving) this weekend past in Canada which always means there’s an abundance of food and leftovers. As such, I feel there’s no better use of your turkey carcass and extra meat than making turkey soup.
Part 1. The Soup
- 1 leftover turkey carcass –the body, with most of the meat removed, plus any leftover limbs of the bird, if still available.
- 1 onion, cut into large chunks
- 2 cups water
- 2 cups chicken stock
- 1 kg of cooked turkey meat (or whatever you have left), any skin removed & shredded
- 2 large carrots, cut into even chunks
- 1 clove garlic, minces
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme
- salt & pepper
- dumplings, recipe follows.
- Put the turkey corpse & chopped onion into a pot and cover with stock and water. Bring to boil, then reduce heat and simmer for at least an hour (up to a few hours).
- Drain the resulting broth into a large bowl through a large colander to remove the bones & such.
- Pour the broth back into the pot through a mesh strainer, to remove the smaller bits from it.
- Add the chopped carrot & garlic along with the dried thyme & marjoram and season with salt & pepper, to your taste.
- Bring soup to a boil, then reduce heat and simmer until the carrot are soft (which may be up to an hour).
- Finish soup with dumplings before serving.
Part 2. Fluffy Dumplings
- 1 cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 tablespoons olive oil or other vegetable oil
- 3 tablespoons finely chopped green onion and/or parsley (optional)
- Combine the dry ingredients in a large bowl plus the chopped herbs, if using.
- Add the milk & oil and bring it all together into a sticky mass.
- Dump out the dough onto a well-floured surface and knead for a few minutes.
- Divide the dough in half and roll into long ~1 inch diameter “logs”.
- Cut the dough logs into to evenly-sized dumplings.
- To eat, add to a pot of hot, simmering broth or soup and let cook for at least 15 minutes.
I favour dumplings as the starch element in a soup like this, but you are free to opt them out and use rice, noodles or even chunks of potato.