Turkey Soup with Fluffy Dumplings
Posted on 17 Oct 2014It 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.
While recipe is a two-for-one—soup + dumplings— as I prefer dumplings in my turkey soup, you can instead use rice, noodles or even potato and skip my dumplings recipe.
Turkey Soup
| Amount | Ingredient | Notes |
|---|---|---|
| 1 | leftover turkey carcass | most of the meat removed, plus any leftover limbs |
| 1 | large onion | chopped |
| 2 cups | chicken stock | — |
| 2 cups | water | — |
| 1 kg | cooked turkey meat | skin removed & shredded |
| 2 | large carrots | cut into thick medallions and quartered |
| 1 | clove garlic | minced |
| ½ teaspoon | dried marjoram | — |
| ½ teaspoon | dried thyme | — |
| — | salt & pepper | to taste |
Directions
- 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.
Fluffy Dumplings
| Amount | Ingredient | Notes |
|---|---|---|
| 1 cup | all-purpose flour | — |
| 2 teaspoons | baking powder | — |
| ½ teaspoon | salt | — |
| ½ cup | milk | — |
| 2 tablespoons | olive or vegetable oil | — |
| 1-2 tablespoons | green onion | finely chopped |
| 1-2 tablespoons | flat-leaf parsley | finely chopped |
Directions
- 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.