Danish Turkey Dumpling Soup Recipe

Ingredients

• 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

Directions

• Place carcass, water, bouillon and bay leaf in a soup kettle. 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 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 onto 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). Yield: 6 servings (about 2 quarts).

Danish Turkey Dumpling Soup published in Taste of Home February/March 2007, p27