Vegetable soup with turkey and dumplings

Votes: 3

Time: 1 hour 45 minutes
Complexity: easily
Servings: 6

There is perhaps no better way to clear out a fridge overflowing after a holiday dinner than by preparing this hearty turkey soupUsing turkey bones for broth will save you every penny you spent on the bird. Add sautéed vegetables and herbs. If the leftover stuffing is made from regular ingredients, simply make tender dumplings from it.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the broth:

Bones from one roasted turkey weighing 5.5 - 5.6 kg, without any remaining meat
2 tbsp leftovers stuffing for stuffing poultry
1 large onion (cut into large quarters)
2 peeled carrots (coarsely chopped)
2 stalks celery (coarsely chopped)
4 crushed garlic cloves
1 bay leaf
10 black peppercorns
2 eggs category CO
6 tablespoons wheat flour, plus a little more if needed
1/2 teaspoon salt, plus more if needed
Ground black pepper to taste

For the soup:

2 cups chopped turkey leftovers
1 large onion (chopped)
2 peeled carrots (cut into slices)
2 celery stalks (cut into slices)
1 tbsp. l. olive oil
2 cloves of garlic (cut into slices)
2 sprigs of fresh thyme
1 cup leftover corn

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turkey, eggs, flour, onions, garlic, celery, carrot, bay leaf, black pepper, thyme, corn

Cooking the dish according to the recipe:

Bouillon: In a large saucepan, place the turkey bones, quartered onion, coarsely chopped carrots and celery, crushed garlic, bay leaf, black peppercorns and add enough water to cover the bones, about 2 quarts.

Bring the water to a boil, then reduce the heat to maintain a gentle simmer and simmer for an hour. Remove from heat and strain to remove any solids. Strain the liquid through a fine-mesh sieve and reserve. You should have approximately 10-12 cups of water.
Dumplings: Meanwhile, in a small bowl, whisk together the eggs, flour, 1/2 teaspoon salt, and a pinch of black pepper until smooth. Add the stuffing and stir. Cover and set aside.

Soup: Wipe the pan clean with a paper towel. Heat the oil in it over medium heat. Add the chopped onion and garlic and sauté until soft and translucent, about 6 minutes. Add the chopped carrots and celery, thyme sprigs, and the remaining broth, and bring to a gentle simmer. Cook until the vegetables are tender, about 10 minutes.
Using wet hands (see tip), roll a level tablespoon of the dumpling mixture into balls and drop them into the simmering soup. Cook until the dumplings float to the top, 3-4 minutes. Carefully add the turkey and corn, season with salt and pepper, and cook until heated through. Serve immediately.

Advice: Stuffing can have varying degrees of moisture. If the dumpling dough is too soft and difficult to roll, add flour a teaspoon at a time until it becomes firm enough to form into balls.

Categories:

recipe / Soups / Soups with dressings / Turkey dishes / Turkey meat / American cuisine

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