Hearty Turkey Soup with Parsley Dumplings

This is a yummy variation of that traditional use of the leftover turkey. Originally submitted to ThanksgivingRecipe.com.

• Calories: 404 Calories

Ingredients

• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup milk
• 2 teaspoons salt
• 1 ¼ cups all-purpose flour
• 4 tablespoons butter, melted
• ½ teaspoon ground black pepper
• 6 tablespoons all-purpose flour
• 1 bay leaf
• 1 ½ cups chopped celery
• ½ cup chopped fresh parsley
• ¾ teaspoon dried thyme
• 12 cups water
• 1 cube chicken bouillon
• 1 yellow onion, cut into wedges
• 1 picked over turkey carcass
• 5 carrots
• 1 small rutabaga, cubed
• 1 ½ pounds cooked turkey, cubed
• 2 slices white bread, quartered

Recipe Instructions

Step 1

Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 2 teaspoons salt, thyme, bouillon, and bay leaf in large 4 quart stockpot. Bring to boiling. Lower heat, and cover. Simmer for 1 1/2 hours. Strain stock, and discard solids. Skim off fat using ladle or fat separator. Pick meat off bones when cooled. Reserve meat.

Step 2

Combine 6 tablespoons flour and 1/2 cup milk in a jar with a tight fitting lid. Shake to combine. Pour stock into pot. Bring to simmering. Strain flour mixture through sieve into stock, stirring.

Step 3

Slice remaining 3 carrots. Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots. Simmer 20 minutes, or until vegetables are tender.

Step 4

While the soup is simmering, prepare the dumplings. Combine parsley and bread in processor; whirl until medium size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended.

Step 5

Drop mounded tablespoons of dumpling mixture into simmering soup. Place cover on pot. Cook for 12 minutes, or until dumplings are dry in center. Add turkey meat; cook 3 minutes, or until heated through.