Sally's Turkey Bone and Stuffing Dumpling Soup
By Recipe courtesy of Scraps
Images
Serves
Ingredients
- Soup:
- 1 leftover turkey carcass and bones plus 2 pounds leftover turkey meat, divided
- 4-6 cups leftover assorted raw vegetable scraps (such peels, ends and trim from onions, carrots, celery, root vegetables and/or herbs)
- Up to 6 cups assorted pan scrapings from Thanksgiving dinner, such as mashed potatoes, stuffing, green bean casserole, gravy, vegetables, even a slice of pie!
- Leftover Stuffing Dumplings:
- 3 cups leftover stuffing
- 1 egg
- 2 teaspoons baking powder
- Chopped fresh parsley, for garnish
Procedure
Make the broth: In a large stockpot, add the turkey carcass, raw vegetable scraps and side dish scraps. Cover with water. Bring to a boil, then partially cover and simmer on low for at least 12 hours (and up to 24).
Strain the broth: Carefully strain soup through a large fine-mesh strainer or chinois into a large, clean soup pot. Bring to a simmer. Season with salt and pepper, if needed.
Shred the turkey: Meanwhile, put turkey meat in the bowl of your KitchenAid® Stand Mixer fitted with flat beater attachment. On Speed 2, mix turkey until just shredded, about 10 seconds. Stir turkey into soup.
Make the dumplings: In the same mixing bowl on Speed 2, add stuffing, eggs and baking powder. Mix until combined.
Cook the dumplings: Using a spoon, drop 2" balls of dough over the surface of stew (don’t worry if they aren’t perfect). Cover and cook until dumplings have puffed and feel firm, about 15-20 minutes. Garnish with parsley before serving.
Notes:
Everything, yes everything, goes in this soup! It may sound crazy to simmer all those side dish scraps into your soup. The key to this soup is simmering on low heat for hours. It gives everything time to meld together and the flavors to marry.
To get extra scrappy, do like Sally does and start the soup in the same stock pot used to mash your potatoes. If you have any other pans leftover from preparing the meal, add a bit of water to each and scrape up the bits leftover. The dregs will add even more flavor to your soup!
Sally sometimes simmers chunks of carrots in the final strained soup. She also has been known to put cooked bowtie pasta in each bowl of soup (if you choose to do this, omit the dumplings).
Strain the broth: Carefully strain soup through a large fine-mesh strainer or chinois into a large, clean soup pot. Bring to a simmer. Season with salt and pepper, if needed.
Shred the turkey: Meanwhile, put turkey meat in the bowl of your KitchenAid® Stand Mixer fitted with flat beater attachment. On Speed 2, mix turkey until just shredded, about 10 seconds. Stir turkey into soup.
Make the dumplings: In the same mixing bowl on Speed 2, add stuffing, eggs and baking powder. Mix until combined.
Cook the dumplings: Using a spoon, drop 2" balls of dough over the surface of stew (don’t worry if they aren’t perfect). Cover and cook until dumplings have puffed and feel firm, about 15-20 minutes. Garnish with parsley before serving.
Notes:
Everything, yes everything, goes in this soup! It may sound crazy to simmer all those side dish scraps into your soup. The key to this soup is simmering on low heat for hours. It gives everything time to meld together and the flavors to marry.
To get extra scrappy, do like Sally does and start the soup in the same stock pot used to mash your potatoes. If you have any other pans leftover from preparing the meal, add a bit of water to each and scrape up the bits leftover. The dregs will add even more flavor to your soup!
Sally sometimes simmers chunks of carrots in the final strained soup. She also has been known to put cooked bowtie pasta in each bowl of soup (if you choose to do this, omit the dumplings).
Sally's Turkey Bone and Stuffing Dumpling Soup
By Recipe courtesy of Scraps
Serves
Ingredients
- Soup:
- 1 leftover turkey carcass and bones plus 2 pounds leftover turkey meat, divided
- 4-6 cups leftover assorted raw vegetable scraps (such peels, ends and trim from onions, carrots, celery, root vegetables and/or herbs)
- Up to 6 cups assorted pan scrapings from Thanksgiving dinner, such as mashed potatoes, stuffing, green bean casserole, gravy, vegetables, even a slice of pie!
- Leftover Stuffing Dumplings:
- 3 cups leftover stuffing
- 1 egg
- 2 teaspoons baking powder
- Chopped fresh parsley, for garnish
Procedure
Make the broth: In a large stockpot, add the turkey carcass, raw vegetable scraps and side dish scraps. Cover with water. Bring to a boil, then partially cover and simmer on low for at least 12 hours (and up to 24).
Strain the broth: Carefully strain soup through a large fine-mesh strainer or chinois into a large, clean soup pot. Bring to a simmer. Season with salt and pepper, if needed.
Shred the turkey: Meanwhile, put turkey meat in the bowl of your KitchenAid® Stand Mixer fitted with flat beater attachment. On Speed 2, mix turkey until just shredded, about 10 seconds. Stir turkey into soup.
Make the dumplings: In the same mixing bowl on Speed 2, add stuffing, eggs and baking powder. Mix until combined.
Cook the dumplings: Using a spoon, drop 2" balls of dough over the surface of stew (don’t worry if they aren’t perfect). Cover and cook until dumplings have puffed and feel firm, about 15-20 minutes. Garnish with parsley before serving.
Notes:
Everything, yes everything, goes in this soup! It may sound crazy to simmer all those side dish scraps into your soup. The key to this soup is simmering on low heat for hours. It gives everything time to meld together and the flavors to marry.
To get extra scrappy, do like Sally does and start the soup in the same stock pot used to mash your potatoes. If you have any other pans leftover from preparing the meal, add a bit of water to each and scrape up the bits leftover. The dregs will add even more flavor to your soup!
Sally sometimes simmers chunks of carrots in the final strained soup. She also has been known to put cooked bowtie pasta in each bowl of soup (if you choose to do this, omit the dumplings).
Strain the broth: Carefully strain soup through a large fine-mesh strainer or chinois into a large, clean soup pot. Bring to a simmer. Season with salt and pepper, if needed.
Shred the turkey: Meanwhile, put turkey meat in the bowl of your KitchenAid® Stand Mixer fitted with flat beater attachment. On Speed 2, mix turkey until just shredded, about 10 seconds. Stir turkey into soup.
Make the dumplings: In the same mixing bowl on Speed 2, add stuffing, eggs and baking powder. Mix until combined.
Cook the dumplings: Using a spoon, drop 2" balls of dough over the surface of stew (don’t worry if they aren’t perfect). Cover and cook until dumplings have puffed and feel firm, about 15-20 minutes. Garnish with parsley before serving.
Notes:
Everything, yes everything, goes in this soup! It may sound crazy to simmer all those side dish scraps into your soup. The key to this soup is simmering on low heat for hours. It gives everything time to meld together and the flavors to marry.
To get extra scrappy, do like Sally does and start the soup in the same stock pot used to mash your potatoes. If you have any other pans leftover from preparing the meal, add a bit of water to each and scrape up the bits leftover. The dregs will add even more flavor to your soup!
Sally sometimes simmers chunks of carrots in the final strained soup. She also has been known to put cooked bowtie pasta in each bowl of soup (if you choose to do this, omit the dumplings).