Sunday, November 28, 2010

Thanksgiving Leftover-Turkey Vegetable Soup with Stuffing Dumplings

The Menu:
Turkey Vegetable Soup with Stuffing Dumplings


The Original Recipe:
Last year I made Turkey Pot Pie to use up some leftovers, it was good, but again, this was much better! yum, Yum, YUM!! This made a wonderful leftover meal, especially with my tastey brined turkey! I think this is what added the flavor!
  I saved the juice/broth from my turkey which was about 4 cups after I made the gravy for Thanksgiving. So, I didn't do the first part of this recipe (with the carcass) since my turkey had all these flavors in it from being brined. I had enough liquid flavor from what I saved. I also didn't make this big of a batch. I eyeballed a lot! ;o)
  I used about 1 1/2 cups of broth and 6 cups of water. I sauteed my carrots, onion, celery and garlic in butter, added the broth and water, added the turkey, some thyme and the corn. From there I followed the dumpling recipe, which was amazing! The best leftovers I have made with turkey! My son who said he didn't like the stuffing on Thanksgiving said this was the best part of the meal last night, hahaaa.. He's so funny about his food, I guess stuffing dumplings are different to him. :o)

Turkey Vegetable Soup with Stuffing Dumplings


Recipe courtesy Wes Martin



.There's probably no better way to empty that overstuffed post-Thanksgiving refrigerator than a hearty soup. Using the turkey bones to make a broth for the soup is the best way to get every penny's worth from your bird. If your leftover stuffing is chunky and rustic, finely chop it to make these delicate dumplings.



Prep Time:15 minInactive Prep Time:--Cook Time:1 hr 30 minLevel:

EasyServes:

6 Servings. Ingredients

•Carcass from one 12-14 pound roasted turkey, picked clean

•2 large onions, one quartered and one chopped

•4 peeled carrots, 2 coarsely chopped and 2 sliced

•4 stalks celery, 2coarsely chopped and 2 sliced

•6 garlic cloves, 4 smashed and 2 chopped

•1 bay leaf

•10 whole black peppercorns

•1 tablespoon extra-virgin olive oil

•2 large eggs

•6 tablespoons all-purpose flour, plus more as needed

•1/2 teaspoon salt, plus more as needed

•Freshly ground black pepper, to taste

•2 cups leftover stuffing

•2 sprigs fresh thyme

•2 cups shredded leftover turkey meat

•1 cup leftover corn kernels

Directions

Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10-12 cups broth.



Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.



Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.



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



Note: Moistness of stuffing can vary; if the dumpling dough is too soft to roll, add flour a teaspoon at a time until it is firm enough to hold its shape while rolling.



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