This is a yummy variation of that traditional use of the leftover turkey
Prep Time
N/A
Dificult
Medium
Servings
N/A
Ingredients
Instructions
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.
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.
Slice remaining 3 carrots. Add rutabaga
ground pepper
remaining 1/2 cup celery
and sliced carrots. Simmer 20 minutes
or until vegetables are tender.
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.
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
