-carcass from one 12-14 lb roasted turkey, picked clean
-2 lrg onions, one quartered and one chopped
-4 peeled carrots, 2 coarsely chopped and 2 sliced
-4 stalks celery, 2 coarsely chopped and 2 sliced
-6 garlic cloves, 4 smashed and 2 chopped
-1 bay leaf
-10 whole black peppercorns
-1 tblsp extra-virgin olive oil
-2 lrg eggs
-6 tblsps all-purpose flour, plus more as needed
-1/2 tsp salt, plus more as needed
-freshly ground black pepper, to taste
-2 cups leftover stuffing
-2 cups shredded leftover turkey meat
-1 cup leftover corn kernels
put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. remove from the heat and strain the solids from the broth. pour the liquid through a fine mesh strainer and reserve; you should have about 10-12 cups broth.
meanwhile, in a small bowl, whisk the eggs, flour, 1/2 tsp salt, and some black pepper together until smooth. add the stuffing and mix well until well combined; cover and reserve.
wipe the stockpot clean with a paper towl. heat the oil in the pot over medium heat. add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer, cook vegetables until they are just soft, about 10 minutes.
roll level tablespoons of the dumpling mixture into balls with wet hands and drop into the simmering soup; cook until dumplings float, 3-4 minutes. gently stir in the turkey meat, corn and season with salt and pepper, and simmer until heated through.
serve immediately.
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