Turkey Soup With Granmaw Hartles Dumplings Recipes

HEARTY TURKEY SOUP WITH PARSLEY DUMPLINGS

Steps:

• 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.
• 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.
• Slice remaining 3 carrots. Add rutabaga, ground pepper, remaining 1/2 cup 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; 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.
• 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.

TURKEY WITH DUMPLINGS SOUP

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.

TURKEY SOUP WITH GRANMAW HARTLE'S DUMPLINGS

Steps:

• For the soup: Bring the broth to a simmer in a large stockpot. Heat the olive oil over medium-high heat in a medium stockpot. Add the turkey neck, gizzard, heart, and wings and brown. Add the onion, ginger, carrots, celery, and garlic and cook until aromatic, 1 minute. Add sherry vinegar and cook until almost dry.
• Ladle the broth over the vegetable/turkey mixture and lower heat to allow the stock to simmer for 30 minutes.
• For the dumplings: Preheat oven to 375 degrees F. Lightly coat the potatoes with oil, sprinkle with salt and pepper, then wrap in aluminum foil. Bake until tender, about 90 minutes. Peel the baked potatoes, then pass through a ricer into a bowl. Beat the egg, make a well in the potatoes, and gradually incorporate. Add the baking powder and half of the flour and continue to gently mix until the flour is absorbed and the dough comes together. Cover bowl with a kitchen towel and let rest for 10 minutes.
• While the dumpling dough is resting, strain the stock into a separate stockpot and bring back to a simmer. Add half of the soy sauce, a couple pinches of salt, sweet potatoes, butternut squash, radish, rosemary, and thyme; simmer 10-12 minutes.
• While the soup is simmering, fold in the remaining flour and Gruyère to the dumpling dough; rest the dough again for one minute. Add the cauliflower, leftover turkey, remaining soy sauce, and a pinch of salt to the simmering soup.
• Turn the dough onto a floured work surface and roll out to a rectangle about ¼-inch thick; cut into rough squares. Place dumplings into the simmering broth to cook for 3 minutes (when they're fully cooked, they'll rise to the surface). Adjust seasoning for salt, garnish with parsley, and serve.

TURKEY DUMPLING SOUP

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).

TURKEY AND DUMPLING SOUP

Steps:

• In a 6-qt. stockpot, heat oil over medium heat; saute celery and onion until tender, 3-4 minutes. Stir in potatoes, mixed vegetables, seasonings and broth; bring to a boil. Reduce heat; cook, covered, until potatoes are almost tender, 8-10 minutes. Add turkey; bring mixture to a simmer., Meanwhile, stir baking mix and milk until a soft dough forms; drop by tablespoonfuls on top of simmering soup. Cook, covered, on low heat until a toothpick inserted in dumplings comes out clean, 8-10 minutes.

TURKEY & 'DUMPLING' SOUP

Steps:

• Combine dry stuffing mix, oil and eggs. Refrigerate 20 min.
• Meanwhile, heat dressing in Dutch oven or small stockpot on medium heat. Add vegetables; cook and stir 4 min. or until crisp-tender. Stir in turkey, broth and water; bring to boil.
• Roll stuffing mixture into 12 balls. Carefully add to soup with rosemary; cover. Simmer on medium-low heat 15 min. Remove and discard rosemary before serving soup.

TURKEY AND STUFFING DUMPLING SOUP

Steps:

• Put all soup ingredients in crockpot. Cook on high 4 hours.
• About an hour before the soup is done, preheat oven to 425.
• Combine broth and eggs, add bread and let absorb.
• Add remaining ingredients and toss to combine.
• Grease cookie sheet or use parchment paper.
• Make stuffing balls with cookie scoop (or by hand).
• Bake 20 minutes.
• Serve soup with stuffing dumplings.
• Store leftovers separately.