Turkey Vegetable Soup With Stuffing Dumplings

Submitted by aronsinvest

"Tasty soup made with leftovers. I added chicken bullion to the water. Came from food network."

 

• Ready In: 1hr 45mins
• Ingredients: 16
• Serves: 6

ingredients

• 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

directions

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 10-12 cups broth.
2. 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.
3. 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.
4. 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.
5. 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.