Prep 15 mins
Cook 1 hr 30 mins
Tasty soup made with leftovers. I added chicken bullion to the water. Came from food network.
- 1 (12 -14 lb) roasted turkey carcass, picked clean
- 2 large onions, one quartered and one chopped
- 4 peeled carrots, 2 coarsely chopped and 2 sliced
- 4 stalks celery, 2coarsely chopped and 2 sliced
- 6 garlic cloves, 4 smashed and 2 chopped
- 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 prepared stuffing (leftover)
- 2 sprigs fresh thyme
- 2 cups shredded leftover turkey meat
- 1 cup leftover corn kernel
- 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 10-12 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.