MaVie's Turkey Dumpling Soup

Turkey dumpling soup

Stock:

take off most of the baked veggies from baking
pan, place in a stock
pot. take off all the grease or discard. Place
enough hot water on the

baking pan. place baking pan on top of stove.
scrape as much of the
dripping off the pan. place the pan drippings on
the stock pot. i
scrape off the dripping twice with water to get
all the drippings.
place all the turkey carcass in the stock pot.
add enough water to
cover. simmer between 2- 4 hrs. take out all the
turkey meat, bones and
veggies from stock pot. take all the meat off
the bones, set aside.
discard all the baked veggies and bones.

Dumpling mix:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
gratings of nutmeg
3 eggs, lightly beaten
3/4 to 1 cup of buttermilk or regular milk

in a bowl, large enough to accommodate all
ingredients, mix together
flour, baking powder, salt, sugar and nutmeg. mix
thoroughly. pour in
the egg and buttermilk: gently fold in dry
ingredient to dry ingredient.

does not need to be thoroughly mix. set aside,
place in fridge.

Veggies for the stock

5 cloves of garlic, roughly crush
1 small onion, sliced
1 leek, chopped
2 ribs of celery, chopped
1 carrot, slice julienne or however u wish to
chop
turkey meat from stock
2 tablespoon olive oil

preheat frying pan, place olive oil to warm. add
garlic to fry lightly
brown. add onion, till onion is lightly browned.
add the rest of the
ingredients. sauté for 7 mins. add all sautéed
ingredients to the
stock pot. simmer for 15 mins.

take dumpling from fridge. take two small spoons.
take a scope of
dumpling with one spoon. drop dumpling into
simmering stock with the aid

of second spoon. the dumpling should be floating
on top of stock, but
not crowding each other. allow dumpling to poach
for 10-15 mins. until
firm and fluffy. season if need be with salt and
pepper. sprinkle some
italian parsley or green onions if desired. serve
hot.

notes:
do not allow the stock to boil while dropping the
dumpling batter. Only
simmer, or u will have starch instead of dumpling
soup.

if u wish: u can make a roux to thicken the stock

1 tablespoon butter
1 tablespoon olive oil
2 tablespoon flour
1/2 cup heavy cream or regular milk.

add the roux to the stock immediately after u
drop off the veggies for
the stock. before u drop the dumplings.

Enjoy! the dumpling soup is GREAT!!!!!