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
- 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
- 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
- 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). Yield: 6 servings (about 2 quarts).
Originally published as Danish Turkey Dumpling Soup in Taste of Home February/March 2007, p27
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