I wonder how many of you are making turkey soup today? One of my favorite reasons to roast a turkey is to end up with the carcass and bits and pieces of turkey that I can make into a rich broth.
Since it’s a Sunday I was off to the Farmers’ Market early. The market was pretty quiet this morning with some of the farmers enjoying a holiday and some of the customers waiting until it was warmer out. It was a nippy 36° when I headed out around 8:30. On my shopping list, leeks & carrots for the soup. Not on the list but looked too good to pass up; onions, crimini mushrooms and a nice little head of broccoli to stir-fry later in the week. Also picked up some Sickle pears and Fuji apples.
Here’s the Turkey Vegetable Soup with Dumplings recipe I came up with today: You’ll need a couple quarts of broth (if you don’t have enough turkey, supplement it with chicken) and a couple of cups shredded turkey meat. In large pan sauté 2 sliced leeks (about 1lb, white part only), 2 stalks celery and 2 carrots that have been rinsed trimmed and diced in a couple of tablespoons of olive oil. Cook covered, for about 5 minutes, add the stock and a few fresh sage leaves; bring to a boil over high heat, then reduce heat to medium, cover, and simmer until vegetables are tender, 20 to 30 minutes. Stir in the turkey or you can do like I did and add it just before serving the soup. If you don’t have turkey you can make this with chicken and chicken broth.
For the dumplings: while the soup is cooking mix 1 cup flour, ½ cup cornmeal, 1 ½ teaspoons baking powder, 1 teaspoon salt and 2 teaspoons finely chopped sage leaves in a large bowl. In another small bowl mix together 1/3 cup milk, 1 large egg plus 1 large egg white, beaten lightly together to blend and 1 tablespoons melted butter. Lightly stir the liquid mixture into the dry mix until it is just combined. Drop dumpling batter in 12 to 14 heaping tablespoon portions on the surface of the simmering soup. Cover pan and simmer over medium-low heat (do not allow the soup to boil) until a knife inserted into the center of a dumpling comes out clean, about 10 minutes. Makes 6 – 8 servings. I really liked the dumplings. The texture and flavor were great. I’ll definitely try them again. The soup as always was good and will be even better when I reheat it for a meal later this week. I separated out the dumplings into a container of their own when I put away the leftovers. I’ll probably try steaming them or heating them in the microwave to reheat them.
If you’re not sure how to make turkey stock here is Aunt Maymie’s turkey stock recipe: 1 turkey carcass (broken into pieces so it will fit in the pot) and whatever bits and pieces are left of the turkey. If there’s dressing still stuck on the carcass I just leave it. If you didn’t use the giblets for gravy now is the perfect time to use them, except the liver. I think the flavor of liver is too strong so I never use it, I give it to the cats. One likes it raw the other likes it cooked. Anyway, once you have the carcass in a stock pot add one whole onion stuck with two whole cloves, a couple of carrots cut into large chunks, a couple stalks of celery (leave the leaves on if the stalks have some), a few sprigs of fresh parsley, fresh thyme sprigs and a few leaves of fresh sage. Next I cover the carcass with water and bring to a boil, reduce heat to a simmer and simmer until the carcass is falling apart (an hour, sometimes a couple of hours). Let the stock cool down then strain through a fine sieve lined with cheesecloth that has been placed over a large bowl. You may have to ladle the stock a little at a time depending on how big the sieve is. You can use the stock right away or freeze it for future use. It’s hard to say how much broth you’ll end up with. The final amount will depend on how big your turkey was.