Danish Turkey Dumpling Soup

This recipe was handed down from my grandmother, who was a Danish caterer. My 100% Italian husband has come to expect this on a chilly evening as it now only warms the body but warms the heart as well.
—Karen Sue Garback-Pristera Albany, New York

Danish Turkey Dumpling Soup Recipe
6 Servings

1 leftover turkey carcass (from a 12- to 14-pound turkey)
9 cups water
3 teaspoons chicken bouillon granules
1 bay leaf
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 medium turnip, peeled and diced
2 celery ribs, chopped
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup minced fresh parsley
1 teaspoon salt

DUMPLINGS:

1/2 cup water
1/4 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 eggs
1 tablespoon minced fresh parsley

Directions

Place carcass, water, bouillon and bay leaf in a soup kettle. Bring to a
boil. Reduce heat; cover and simmer for 1-1/2 hours.

Remove carcass. Strain broth and skim fat; discard bay leaf. Return

broth to pan. Add the tomatoes, vegetables, parsley and salt. Remove

turkey from bones and cut into bite-size pieces; add to soup. Discard

bones. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes

or until vegetables are crisp-tender.

For dumplings, in a large saucepan, bring water and butter to a boil.

Combine the flour, baking powder and salt; add all at once to pan and

stir until a smooth ball forms. Remove from heat; let stand for 5

minutes. Add eggs, one at a time, beating well after each addition.

Continue beating until mixture is smooth and shiny. Stir in parsley.

Drop batter in 12 mounds onto simmering soup. Cover and simmer for 20

minutes or until a toothpick inserted in a dumpling comes out clean (do

not lift cover while simmering). Yield: 6 servings (about 2 quarts).



Danish Turkey Dumpling Soup published in Taste of Home February/March

2007, p27