Hearty Turkey Soup with Parsley Dumplings
You can never have too many main course recipes, so give Hearty Turkey Soup with Parsley Dumplings a try. One serving contains 731 calories, 87g of protein, and 28g of fat. This recipe covers 46% of your daily requirements of vitamins and minerals. This recipe serves 8. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up ground pepper, salt, parsley, and a few other things to make it today. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 2 teaspoons salt, thyme, bouillon, and bay leaf in large 4 quart stockpot. Bring to boiling. Lower heat, and cover. Simmer for 1 1/2 hours. Strain stock, and discard solids. Skim off fat using ladle or fat separator. Pick meat off bones when cooled. Reserve meat.
Combine 6 tablespoons flour and 1/2 cup milk in a jar with a tight fitting lid. Shake to combine.
Pour stock into pot. Bring to simmering. Strain flour mixture through sieve into stock, stirring.
Slice remaining 3 carrots.
Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots. Simmer 20 minutes, or until vegetables are tender.
While the soup is simmering, prepare the dumplings.
Combine parsley and bread in processor; whirl until medium size crumbs.
Add 1 1/4 cups flour, baking powder, and salt; process just until combined.
Add 1/2 cup milk and butter; process using on-off pulses just until blended.
Drop mounded tablespoons of dumpling mixture into simmering soup.
Place cover on pot. Cook for 12 minutes, or until dumplings are dry in center.
Add turkey meat; cook 3 minutes, or until heated through.