Turkey dumpling soup
My MIL makes turkey soup with dumplings after every major holiday. I personally am not a huge fan of poached bread product, but DH loves the dumplings, so last year I attempted... and failed miserably. The "dumplings" were just drop biscuit dough, and they simply dissolved into the soup.
This year, I got the recipe from her, and had much more success!
Turkey Dumpling Soup
Broth:
1 turkey frame
onions peels from several onions
water
Soup ingredients:
Turkey meat (stripped from boiled frame)
leftover gravy
2 large carrots, peeled and diced
1/2 onion, small dice
1 c. each frozen green beans, corn, and peas
Dumplings*:
3 eggs
1/2 c. milk
1 tsp baking powder
2 c. flour
The night before, break up the turkey frame (the bones, skin, and whatever meat you can't easily remove) into a pot, pushing on it to get it way down inside. Put the onion skins (I save onion peels and ends in a bag in the freezer for a couple of weeks for this purpose) on top of the frame. Barely cover the frame with water, just wetting the bottom of the skins. The goal here is to make a very concentrated stock. Bring to a simmer, and let simmer, covered, overnight, on a very low heat (just hot enough to keep it hot, but not hot enough to boil).
In the morning, strain the stock and let the bones cool a bit. Pick off all the meat, which should now be quite loose. Chop any large pieces into bit-size ones. Reserve meat. Chill stock until close to dinner time.
To make soup:
Heat the stock and whisk in the leftover gravy.
Sautee the onions and carrots in a bit of butter, oil, or turkey fat until onions are transluscent and carrots begin to soften. Add to heated stock. Bring stock up to a simmer. Dump in frozen vegetables and reserved meat.
Meanwhile, beat the eggs in a small bowl with some salt. Add the milk. Mix the baking powder and flour together, then add all at once to the egg mixtures. Mix thoroughly. Dough should be about the consistency of drop biscuits or thick brownie batter. If too dry, add a bit more milk. If too thin, more flour. Drop by the scant tablespoon into the simmering soup. The dumplings will drop, then rise and float as they cook. Cover and let cook about 5 minutes, until dumplings are cooked through. Serve.
*Note: Only one person in our household likes dumplings, so I only made 1 egg's worth. Cutting the recipe by a third ended up making 6 good-sized dumplings, so unless you have a crowd to feed, I highly recommend only making a small amount!
This year, I got the recipe from her, and had much more success!
Turkey Dumpling Soup
Broth:
1 turkey frame
onions peels from several onions
water
Soup ingredients:
Turkey meat (stripped from boiled frame)
leftover gravy
2 large carrots, peeled and diced
1/2 onion, small dice
1 c. each frozen green beans, corn, and peas
Dumplings*:
3 eggs
1/2 c. milk
1 tsp baking powder
2 c. flour
The night before, break up the turkey frame (the bones, skin, and whatever meat you can't easily remove) into a pot, pushing on it to get it way down inside. Put the onion skins (I save onion peels and ends in a bag in the freezer for a couple of weeks for this purpose) on top of the frame. Barely cover the frame with water, just wetting the bottom of the skins. The goal here is to make a very concentrated stock. Bring to a simmer, and let simmer, covered, overnight, on a very low heat (just hot enough to keep it hot, but not hot enough to boil).
In the morning, strain the stock and let the bones cool a bit. Pick off all the meat, which should now be quite loose. Chop any large pieces into bit-size ones. Reserve meat. Chill stock until close to dinner time.
To make soup:
Heat the stock and whisk in the leftover gravy.
Sautee the onions and carrots in a bit of butter, oil, or turkey fat until onions are transluscent and carrots begin to soften. Add to heated stock. Bring stock up to a simmer. Dump in frozen vegetables and reserved meat.
Meanwhile, beat the eggs in a small bowl with some salt. Add the milk. Mix the baking powder and flour together, then add all at once to the egg mixtures. Mix thoroughly. Dough should be about the consistency of drop biscuits or thick brownie batter. If too dry, add a bit more milk. If too thin, more flour. Drop by the scant tablespoon into the simmering soup. The dumplings will drop, then rise and float as they cook. Cover and let cook about 5 minutes, until dumplings are cooked through. Serve.
*Note: Only one person in our household likes dumplings, so I only made 1 egg's worth. Cutting the recipe by a third ended up making 6 good-sized dumplings, so unless you have a crowd to feed, I highly recommend only making a small amount!