Turkey Soup with Dumplings
When the turkey feast has come to an end and the family is lying on the floor, pants unzipped in tryptophan heaven, there is only one thing on my mind.
What the hell am I going to do with all this leftover food?
Sandwiches are a given. But that loaf of sliced sourdough doesn’t last long, and I am left with a large platter of what looks like road-kill.
My favorite solution? Soup!
This is a wicked easy recipe, and because it is made with turkey, it is a once a year treat. The dumplings are optional, but you should try them if you’ve never had them. They are nothing but loose, wet biscuit dough simmered on top of the soup at the last minute. Simple, but yummy.
2 TB. olive oil
1 large yellow onion, diced
1 carrot, diced
1 stalk celery, diced
8 ounces mushrooms, sliced
1 tsp. herbs de Provençe
6 cups turkey stock
2 large red potatoes, peeled and diced
2 cups or more cooked turkey meat, diced
1 cup fresh or frozen peas
1 cup broccoli, chopped
Salt and pepper to taste
1 cup all-purpose flour
2 tsp. baking powder
1/2 cup grated cheddar cheese
1/4 tsp kosher salt
3/4 cup milk
- In a large stock pot, cover turkey carcass with cold water and bring to a boil. Add vegetable scraps if you have them. At the boil, reduce heat to a simmer and cook for at least 1 hour to extract flavor and nutrients from the bones. Strain liquid into a soup pot and chill. Pick all remaining meat off the carcass and reserve. This step can be done a day or two in advance. Before making soup, skim chilled fat off the top of cool stock.
- Heat oil in a large soup pot over high heat. Add onions, carrot, celery, mushrooms, and herbs, and cook, stirring, until slightly golden, about 5 minutes. Add stock, potatoes, and simmer until potatoes are tender, about 15 minutes. Add turkey, peas, broccoli, and season with salt and pepper.
- In a medium bowl, combine flour, baking powder, cheese, salt, and set aside. Combine egg and milk, then add it to the dry and using a fork, mix swiftly into a dough. Drop dough on top of the simmering soup, cover, and cook for 10 minutes. Serve when dumplings are firm.