RECIPES
11
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Turkey Stock
turkey bones
2 celery stalks, cut into large chunks
pan drippings
1/2 onion, cut into large chunks
giblets and neck
1 bay leaf
1. Put all ingredients in a large stock pot and cover with water. (I used
about 20 cups of water and ended up with 19 cups of stock).
2. On a stovetop, heat on high until stock comes to a boil. Reduce heat to
low/medium and simmer, uncovered, for 2 hours. Skim the top as needed.
3. Cool, strain, and store the stock in the freezer until ready to use. Pick any
remaining meat from the bones and freeze this also until ready to use.
Discard remaining bones and vegetables.
Turkey Dumpling Soup
8 cups turkey stock
pinch red pepper flakes
3 stalks celery, chopped
1½ tsp. salt
1 large onion, chopped
¼ tsp. black pepper
6 large carrots, peeled and chopped
2 cups turkey, cooked, chopped
1 tsp. minced garlic
2 eggs
½ tsp. ground cumin
¼ cup flour
1 Tbsp. parsley flakes
1. Add the first 10 ingredients to a large pot and bring to a boil. Reduce heat.
2. Add the turkey, cover and simmer on low 1 hour.
3. Increase the heat to medium (you want to bring the soup almost back to a
boil).
4. In a cup or bowl, whisk the eggs with a fork and add a couple shakes of
salt, pepper and parsley.
5. Slowly stir the flour into the eggs until a thick batter has formed. Dip a
teaspoon into the hot soup, then scoop about ½ t. of the batter and drop
it into the hot soup to make dumplings. (Ensure you dip the spoon down
into the hot soup each time to keep the batter from sticking.) Repeat until
all the batter is used.
6. Reduce heat for 10 more minutes and your soup is ready to serve. Enjoy!
Serves 6-8
