Hearty Turkey Soup with Parsley Dumplings
A delicious way to make use of Christmas leftovers.
Ingredients
Serves: 8
- 1 leftover turkey carcass
- 2.8L water
- 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
- 125ml milk
- 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
- 125ml milk
- 50g butter, melted
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.
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Reviews & ratings
Average global rating:
(89)
Reviews in English (72)
Great recipe. Family loved it. For the dumplings, I "cheated" and cut refrigerated biscuits dough in small pices and just dropped them in the broth. Turned out great!!! - 01 Jan 2003 (Review from Allrecipes US | Canada)
I have made this several times and I think it is delicious --the dumplings are great. I've tried it with and without the rutabaga and now believe it does not matter whether it is there. Fresh parsley is a must. The salt for the broth needs to be reduced -- start by reducing it to half of what the recipe calls for and add according to your taste. I frequently add fresh or canned corn, garlic. I also like to add small noodles about 10 minutes before it is done, and frozen peas a minute or two before serving. This soup is comfort food, no doubt about it. If you are worried it might be to bland for you, I'd 1 1/2 x the onion for extra flavor...I have made this several times, sometimes using chicken instead of turkey. It is very good. - 19 Nov 2005 (Review from Allrecipes US | Canada)
Yum. My darling husband, (some like to refer to him as "Mr. Clean" because he's so tidy) was being helpful by cleaning up and threw out the turkey carcus. I did however cut the recipe in 1/2 & used the leg & wings that were left and it turned out fine. I ran out of time so I didn't get to add the dumplings but I did add the parsley along with some Barilla Pipette pasta (somewhat like a macaroni noodle, a "new shape"). Very tasty, Thanks Christine! - 18 Nov 2002 (Review from Allrecipes US | Canada)