Now that the Thanksgiving dinner is done, what do you do with the leftovers?
Around my house there are family classics so important that we actually make double of these foods just to enjoy them.
One is this soup.
The recipe calls for vegetables to be diced from fresh, and that is wonderful. But, I just cook extra carrots with a bit of dill and butter, extra brussel sprouts and turnips, extra roasted parsnips and a few creamed onions.
Then all I have to do to get this soup on the table is add diced carrots.
Feel free to use up all your vegetable leftovers. Just make the broth and then proceed to soften any not already cooked vegetables in a bit of oil or butter. Pour in the hot broth, add the cooked vegetable leftovers and top with the dumpling batter.
Your soup will be uniquely yours.
- Turkey carcass- all meat removed and reserved.
- Water to cover
- one bay leaf
- 3 peppercorns
- 3 tablespoons oil or butter
- 4 carrots- diced
- 5 stalks of celery- diced
- 2 large onions- diced
- 1 parsnip- diced
- 3 red potatoes-diced
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon sage
- as much of the turkey meat as you wish
- One batch Dumpling Dough- either with dairy or without
- Place turkey in water.
- Tie the bay leaf and peppercorns into a square of cheesecloth.
- Add to the pot.
- Bring to a simmer, cook for 1-2 hours.
- Using a colander, strain the broth into another pot.
- Heat the fat of your choice in the stockpot.
- Add all the diced vegetables and cook till slightly browned and tender.
- Add the turkey stock and as much of the meat as you wish
- Add the herbs.
- Simmer the soup for 10 minutes.
- Place small balls of the Dumpling Dough onto the hot soup.
- Cover the pot of soup with a tight cover.
- Cook for additional 10 minutes before checking the dumplings.
- They should be tender, risen and a toothpick inserted inside will come out clean.