Turkey Vegetable Soup with Stuffing Dumplings

By á-10360

Classic turkey soup made with broth from the carcass of a roasted turkey, flavored with sweet mirepoix and thyme, and thickened with stuffing dumplings.

Ingredients

• Carcass of 1 (12- to 14-pound) roasted turkey, picked clean
• 1 large onion, quartered
• 1 large onion, chopped
• 2 carrots, peeled and coarsely chopped
• 2 carrots, peeled and sliced
• 2 stalks celery, coarsley chopped
• 2 stalks celery, sliced
• 4 cloves garlic, smashed
• 2 cloves garlic, sliced
• 1 bay leaf
• 10 whole black peppercorns
• 1 tablespoon extra-virgin olive oil
• 2 large eggs
• 6 tablespoons all-purpose flour, plus more as needed
• 1/2 teaspoon salt, plus more as needed
• Freshly ground black pepper, to taste
• 2 cups leftover stuffing
• 2 sprigs fresh thyme
• 2 cups shredded leftover turkey meat
• 1 cup leftover corn kernels

Details

Servings 6
Preparation time 15mins
Cooking time 105mins
Adapted from foodnetwork.com

Preparation

Step 1

Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10 to 12 cups broth.

Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.

Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.

Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.

NOTE:
Moistness of stuffing can vary; if the dumpling dough is too soft to roll, add flour a teaspoon at a time until it is firm enough to hold its shape while rolling.