Sunday, November 27, 2011

Turkey Dumpling Soup

Leftovers is the name of the game. Trying to get every last use of our leftovers from Thanksgiving before they are no good. Tonight's goal? Turkey Dumpling Soup. These dumplings use the leftover stuffing/dressing, and I used the turkey carcass to make the broth from scratch. Then just throw in whatever you have leftover to fill with flavor. 

Turkey Dumpling Soup

  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 tbsp. olive oil
  • 2 large eggs
  • 6 tbsp. flour
  • 1/2 tsp. salt
  • 2 cups leftover stuffing
  • 2 sprigs thyme
  • 2 cups shredded turkey meat
  • 1 cup leftover corn
Use 10-12 cups chicken/vegetable broth, or simmer your turkey carcass in water for an hour and use that (my preference). 

In a small bowl, whisk the eggs, flour, 1/2 tsp. salt, and some black pepper together until smooth. Add the stuffing and mix well until combined; cover and serve.

Wipe the stockpot clean. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft. Add sliced carrots and celery, thyme, and reserved broth. Bring to a simmer; cook until soft, about 10 minutes. 

Roll level tablespoons of the dumpling mixture into balls with wet hands and drop into simmering soup. Cook until dumplings float; 3-4 minutes. Gently stir in turkey meat, corn, and season with salt and pepper. Serve immediately.

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