Ingredients
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1 picked over turkey carcass
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12 cups water
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1 ½ cups chopped celery
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5 carrots
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1 yellow onion, cut into wedges
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2 teaspoons salt
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¾ teaspoon dried thyme
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1 cube chicken bouillon
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1 bay leaf
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6 tablespoons all-purpose flour
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½ cup milk
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1 small rutabaga, cubed
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½ teaspoon ground black pepper
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1 ½ pounds cooked turkey, cubed
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½ cup chopped fresh parsley
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2 slices white bread, quartered
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1 ¼ cups all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon salt
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½ cup milk
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4 tablespoons butter, melted
Directions
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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.
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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.
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Slice remaining 3 carrots. Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots. Simmer 20 minutes, or until vegetables are tender.
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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.
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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.
Nutrition Facts (per serving)
404 | Calories |
17g | Fat |
32g | Carbs |
30g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 404 | |
% Daily Value * | |
Total Fat 17g | 21% |
Saturated Fat 7g | 35% |
Cholesterol 91mg | 30% |
Sodium 1067mg | 46% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 3g | 12% |
Total Sugars 6g | |
Protein 30g | 60% |
Vitamin C 15mg | 17% |
Calcium 154mg | 12% |
Iron 4mg | 21% |
Potassium 632mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.