Danish Turkey Dumpling Soup Recipes

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TURKEY DUMPLING SOUP



Turkey Dumpling Soup image

Simmering up a big pot of this soup is one of my favorite holiday traditions. This is a variation on a recipe my mom made while I was growing up. My husband and children can't get enough of the tender dumplings. -Debbie Wolf, Mission Viejo, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 16 servings (4 quarts).

Number Of Ingredients 18

1 meaty leftover turkey carcass (from an 11-pound turkey)
6 cups chicken broth
6 cups water
2 celery ribs, cut into 1-inch slices
1 medium carrot, cut into 1-inch slices
1 tablespoon poultry seasoning
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
SOUP INGREDIENTS:
1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, sliced
1 cup fresh or frozen cut green beans
1 package (10 ounces) frozen corn
1 package (10 ounces) frozen peas
2 cups biscuit/baking mix
2/3 cup milk

Steps:

  • In a stock pot, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 3 hours. , Remove carcass and allow to cool. Remove meat and set aside 4 cups for soup (refrigerate any remaining meat for another use); discard bones. Cut meat into bite-size pieces. Strain broth, discarding vegetables and bay leaf., Return broth to pan; add the onion, celery, carrots and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Add corn, peas and reserved turkey. Bring to a boil; reduce heat. , Combine biscuit mix and milk. Drop by teaspoonfuls into simmering broth. Cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts : Calories 185 calories, Fat 5g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 724mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

DANISH TURKEY DUMPLING SOUP



Danish Turkey Dumpling Soup image

This recipe was handed down from my grandmother, who was a Danish caterer. My 100% Italian husband has come to expect this on a chilly evening as it now only warms the body but warms the heart as well. -Karen Sue Garback-Pristera Albany, New York

Provided by Taste of Home

Categories     Lunch

Time 3h35m

Yield 6 servings (about 2 quarts).

Number Of Ingredients 19

1 leftover turkey carcass (from a 12- to 14-pound turkey)
9 cups water
3 teaspoons chicken bouillon granules
1 bay leaf
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 medium turnip, peeled and diced
2 celery ribs, chopped
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup minced fresh parsley
1 teaspoon salt
DUMPLINGS:
1/2 cup water
1/4 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 eggs
1 tablespoon minced fresh parsley

Steps:

  • Place carcass, water, bouillon and bay leaf in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Remove carcass. Strain broth and skim fat; discard bay leaf. Return broth to pan. Add the tomatoes, vegetables, parsley and salt. Remove turkey from bones and cut into bite-size pieces; add to soup. Discard bones. Bring soup to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are crisp-tender., For dumplings, in a large saucepan, bring water and butter to a boil. Combine the flour, baking powder and salt; add all at once to pan and stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in parsley. , Drop batter in 12 mounds into simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

Nutrition Facts : Calories 202 calories, Fat 10g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 1238mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.

TURKEY WITH DUMPLINGS SOUP



Turkey with Dumplings Soup image

This soup is a perfect recipe for Thanksgiving leftovers. My husband and I love dumplings, and this mild-tasting, homey dish has flavorful dumplings floating on a tasty turkey and vegetable stew. It really hits the spot on chilly fall and winter days.

Provided by jamanleyx

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h25m

Yield 10

Number Of Ingredients 19

½ cup butter, cubed
8 medium carrots, cut into 1-inch chunks
4 stalks celery, cut into 1-inch chunks
1 cup chopped onion
4 ⅔ cups water, divided
2 (10.5 ounce) cans condensed beef consomme
2 teaspoons salt
¼ teaspoon ground black pepper
3 cups cubed cooked turkey
2 cups frozen cut green beans
½ cup all-purpose flour
2 teaspoons Worcestershire sauce
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons minced parsley
⅛ teaspoon poultry seasoning
¾ cup 2% milk
1 egg

Steps:

  • Melt butter in a Dutch oven over medium-high heat. Saute carrots, celery, and onion for 10 minutes. Add 4 cups water, consomme, salt, and pepper. Bring to a boil. Reduce heat to low and cover. Cook until vegetables are tender, about 15 minutes.
  • Add turkey and beans to the vegetables. Cook for 5 minutes. Mix flour and Worcestershire sauce with remaining water in a bowl until smooth; stir into turkey mixture. Increase heat and bring to a boil. Reduce heat, cover, and simmer soup until thickened, about 5 minutes.
  • For the dumplings, combine flour, baking powder, and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg in a separate bowl; stir into flour mixture until just moistened. Drop mixture by tablespoons onto the simmering soup. Cover and simmer until a toothpick inserted into a dumpling comes out clean, about 20 minutes.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 28.8 g, Cholesterol 76.4 mg, Fat 12.7 g, Fiber 3.2 g, Protein 18 g, SaturatedFat 7 g, Sodium 1161.4 mg, Sugar 5 g

DANISH POTATO DUMPLINGS - FOR SOUP



Danish Potato Dumplings - for Soup image

Traditional Danish dumplings. Put these in your favourite soup or cook in broth and serve with meat. Published for ZWT3. recipe from World Recipes. VERY SIMPLE to make....

Provided by Um Safia

Categories     Potato

Time 1h

Yield 20 approximately, of dumplings, 4 serving(s)

Number Of Ingredients 7

2 cups potatoes (grated)
1/3 cup beef suet (ground)
3 eggs (beaten)
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup milk
3 cups flour

Steps:

  • Blend ingredients in order given and drop by tablespoonsful into hot broth or soup and boil 45 minutes.

DANISH DUMPLINGS



Danish Dumplings image

This is my family's favorite soup dumpling. The nutmeg makes it so great. It came with my grandmother's side of the family from Denmark. She made them whenever we had chicken soup and we fought for them.

Provided by Narshmellow

Categories     Grains

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 cup milk
1/2 cup butter
1 cup flour
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 eggs

Steps:

  • Heat the milk and butter in a medium sized saucepan and on medium heat, bring to a boil.
  • Once at a boil turn off heat and add the nutmeg, salt and flour.
  • Stir until thick and the mixture leaves the sides of the pan and forms a compact mass.
  • Set aside and let cool for around a half an hour you don't want to cook the eggs.
  • When it is cool beat the eggs in one at a time.
  • Drop into hot soup and cover for ten to fifteen minutes.
  • They are done when they've risen to the top and doubled in size.

Nutrition Facts : Calories 429.3, Fat 30.4, SaturatedFat 17.6, Cholesterol 255.6, Sodium 594.8, Carbohydrate 27.2, Fiber 0.9, Sugar 0.4, Protein 11.8

LEFTOVER TURKEY SOUP WITH STUFFING DUMPLINGS



Leftover Turkey Soup with Stuffing Dumplings image

An easy and flavorful use of leftover Thanksgiving turkey. Enjoy turkey and stuffing together in this slow cooker soup. Store remaining soup in an airtight container for up to several days or freeze in a well-labeled container.

Provided by My 3 boys

Categories     Holidays and Events Recipes     Thanksgiving     Leftovers

Time 4h30m

Yield 6

Number Of Ingredients 24

5 cups turkey broth
4 cups cubed cooked turkey
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 cup chopped button mushrooms
1 cup frozen corn, thawed
3 cloves garlic, minced
1 ½ teaspoons ground thyme
1 ½ teaspoons salt
1 ½ teaspoons freshly ground black pepper
½ teaspoon dried basil
¼ teaspoon celery seed
¼ teaspoon crushed red pepper flakes
¾ cup milk
2 large eggs
4 cups leftover stuffing
¼ cup dried cranberries
½ medium onion, chopped
½ stalk celery, chopped
1 ½ teaspoons dried sage
1 ½ teaspoons dried parsley
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

  • Combine turkey broth, turkey, onion, celery, carrots, mushrooms, corn, garlic, thyme, salt, pepper, basil, celery seed, and red pepper flakes in a 5 1/2-quart slow cooker. Cover and cook on High for 4 hours.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • About 30 minutes before soup is done, mix milk and eggs together in a large bowl. Add stuffing; toss until bread soaks up the liquid. Add cranberries, onion, celery, sage, parsley, salt, and pepper; toss until well combined. Scoop dumpling mixture with a large cookie scoop and transfer stuffing balls to the prepared baking sheet.
  • Bake in the preheated oven until golden brown, about 20 minutes.
  • Serve soup with stuffing dumplings.

Nutrition Facts : Calories 522.5 calories, Carbohydrate 49.1 g, Cholesterol 135.4 mg, Fat 19.1 g, Fiber 7.7 g, Protein 38.8 g, SaturatedFat 4.9 g, Sodium 1836.7 mg, Sugar 11.7 g

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