Turkey And Dumpling Soup
From Semigourmet53 9 years ago
- 2 hours to make
- Serves 8 to 10
This is one of the best leftover soup recipes, and Freezes well. but the flavor is just amazing!! It was created by Michael Symon's grand father.
Ingredients
- For the Stock shopping list
- 1 carrot, thickly sliced shopping list
- 1 tablespoon kosher salt (cut to 1-2 teaspoons) shopping list
- 1 bay leaf shopping list
- Turkey Carcass and wings shopping list
- 1 onion quartered shopping list
- 1 head of garlic (halved) shopping list
- 4 sprigs thyme shopping list
- 1 tablespoon black peppercorns shopping list
- 2 gallons water shopping list
- For the Dumplings shopping list
- 2 eggs shopping list
- 1 cup flour shopping list
- ¼ cup milk shopping list
- ¼ cup chopped fresh chives shopping list
- For the Soup shopping list
- 1 ½ gallons Turkey Stock (made from turkey carcass) shopping list
- 2 large carrots, diced shopping list
- 2 cloves garlic, minced shopping list
- 2 to 3 cups turkey removed from carcass shopping list
- 2 tablespoons unsalted butter shopping list
- 1 large onion, diced shopping list
- 1 bunch celery, diced shopping list
- 1 cup tarragon, chopped shopping list
How to make it
- 1. For the stock: Combine all stock ingredients in a large stock pot and bring to a boil, then reduce heat and simmer skimming off any impurities that rise to the surface. Simmer for 5 hours. Strain through a fine mesh strainer and discard solids.
- 2. For the Dumplings: add flour to a large bowl. Make a well in the flour. In a separate bowl, whisk together eggs and milk. Add the eggs and milk mixture to the well in the flour, then add the chives and whisk all together until smooth.
- 3. For the soup: Heat butter over medium heat in a large sock pot. Add the vegetables, and sweat the vegetables until they are translucent. Add the turkey meat and stock to the pot; cover and bring to a simmer. Continue to simmer for 45 minutes.
- 4. Bring soup to a boil, scoop dumplings into boiling broth with smallest kitchen scoop. Wait for them to float to the surface. Let boil another minute. Add tarragon, and serve.
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