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Danish Turkey Dumpling Soup

 Danish Turkey Dumpling Soup
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
6 ServingsPrep: 35 min. Cook: 3 hours


  • 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

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Danish Turkey Dumpling Soup (continued)

Directions (continued)

  • 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).