VEGETABLE DUMPLINGS RECIPE RECIPES

Name: Turkey Vegetable Soup with Stuffing Dumplings
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 Servings
Cuisine: american
Ingredients: Carcass from one 12 to 14 pound roasted turkey, picked clean; 2 large 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 tablespoon extra-virgin olive oil; 2 large eggs; 6 tablespoons all-purpose flour, plus more as needed; 1/2 teaspoon salt, plus more as needed; Freshly ground black pepper, to taste; 2 cups leftover stuffing; 2 sprigs fresh thyme; 2 cups shredded leftover turkey meat; 1 cup leftover corn kernels

TURKEY VEGETABLE SOUP WITH STUFFING DUMPLINGS RECIPE ...

Turkey Vegetable Soup with Stuffing Dumplings Recipe ... image

There's probably no better way to empty that overstuffed post-Thanksgiving refrigerator than a hearty soup. Using the turkey bones to make a broth for the soup is the best way to get every penny's worth from your bird. If your leftover stuffing is chunky and rustic, finely chop it to make these delicate dumplings.

Provided by Food Network

Categories appetizer

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 6 Servings

Number Of Ingredients 16

Ingredients

Carcass from one 12 to 14 pound roasted turkey, picked clean
2 large 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 tablespoon extra-virgin olive oil
2 large eggs
6 tablespoons all-purpose flour, plus more as needed
1/2 teaspoon salt, plus more as needed
Freshly ground black pepper, to taste
2 cups leftover stuffing
2 sprigs fresh thyme
2 cups shredded leftover turkey meat
1 cup leftover corn kernels

Steps:

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 to 12 cups broth.
Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.
Wipe the stockpot clean with a paper towel. 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 are just soft, about 10 minutes.
Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) 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.

CHICKEN-VEGETABLE SOUP WITH DUMPLINGS RECIPE ...

Chicken-Vegetable Soup with Dumplings Recipe ... image

Mmm, dumplings. Even Mom couldn't make this heartwarming soup better—or easier!

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 8

Ingredients

2 cups cut-up cooked chicken
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
2 cloves garlic, finely chopped
2 2/3 cups frozen mixed vegetables, thawed and drained
1 cup Original Bisquick™ mix
1/3 cup milk

Steps:

In 3-quart saucepan, heat all ingredients except Bisquick mix and milk to boiling, stirring occasionally.
In small bowl, stir Bisquick mix and milk with fork until soft dough forms. Drop dough by 18 teaspoonfuls onto boiling soup. If dumplings sink into soup, carefully bring them to top of broth using slotted spoon. Reduce heat to medium-low.
Cook uncovered 10 minutes. Cover and cook 15 minutes longer.

Nutrition Facts : Calories 210 , CarbohydrateContent 17 g, CholesterolContent 40 mg, FatContent 0 , FiberContent 2 g, ProteinContent 20 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 1030 mg, SugarContent 3 g, TransFatContent 1/2 g

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