This is a yummy variation of that traditional use of the leftover turkey.
Ingredients
- 1 picked over turkey carcass
- 12 cups water
- 1 ½ cups chopped celery
- 5 carrots
- 1 yellow onion, cut into wedges
- 2 teaspoons salt
- ¾ teaspoon dried thyme
- 1 cube chicken bouillon
- 1 bay leaf
- 6 tablespoons all-purpose flour
- ½ cup milk
- 1 small rutabaga, cubed
- ½ teaspoon ground black pepper
- 1 ½ pounds cooked turkey, cubed
- ½ cup chopped fresh parsley
- 2 slices white bread, quartered
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons butter, melted
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 404 | |
% Daily Value * | |
Total Fat17g | 21% |
Saturated Fat7g | 35% |
Cholesterol91mg | 30% |
Sodium1067mg | 46% |
Total Carbohydrate32g | 12% |
Dietary Fiber3g | 12% |
Total Sugars6g | |
Protein30g | |
Vitamin C15mg | 76% |
Calcium154mg | 12% |
Iron4mg | 21% |
Potassium632mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this