About this recipe:A delicious way to make use of Christmas leftovers.
1 leftover turkey carcass
175g chopped celery, divided
5 carrots, divided
1 onion, quartered
2 teaspoons salt
3/4 teaspoon dried thyme
1 chicken stock cube
1 bay leaf
6 tablespoons plain flour
1 small swede, cubed
1/2 teaspoon ground black pepper
675g cooked turkey, cubed
For the dumplings
1 bunch parsley, chopped (30g)
2 slices white bread, quartered
150g plain flour
1 teaspoon baking powder
1/4 teaspoon salt
50g butter, melted
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
Combine turkey carcass, water, 1/2 of the celery, 2 carrots, onion, 2 teaspoons salt, thyme, stock cube and bay leaf in large 4 quart stockpot. Bring to the boil, then 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 125ml 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 swede, ground pepper, remaining 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; process until medium size crumbs. Add flour, baking powder and salt; process just until combined. Add 125ml 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 centre. Add turkey meat; cook 3 minutes, or until heated through.