We left our Thanksgiving get together with the turkey carcass and transformed it into a comforting turkey soup with stuffing dumplings. The recipe for the dumplings calls for leftover stuffing, but we made ours fresh from a box of Stove Top stuffing. After a string of warm days, the chilly rain has come and this was the perfect meal to combat the cold. Yummy!
- 1 meaty turkey carcass (from a 16 lb bird)
- 9 stalks celery, cut into 1/2 inch slices
- 1-1/2 lbs carrots cut into 1″ chunks
- 2 med onions, diced
- 6 cloves garlic, chopped
- 1 cup parsley
- 1 Tbsp salt
- 2 tsps freshly ground pepper
- 10-12 cups chicken stock
Place carcass, celery, carrots, onions, garlic, parsley, salt, pepper and broth in an extra large soup pot over medium heat. Bring to boil, reduce heat, and simmer for 3 hours. Skim foam off soup as it cooks. After 3 hours, remove carcass, cool and shred meat. Return meat to soup. Simmer 40 minutes. Add remaining dill and serve. This soup freezes well.
- 2 cups stuffing
- 3 whole eggs, lightly beaten
- 2 teaspoons fresh sage, chopped
- 1 teaspoon garlic, minced
- 3 tablespoons unsalted butter
- 6 tablespoons Parmesan cheese, grated
Combine the stuffing, eggs, sage, Parmesan and garlic in a mixing bowl. Using a heaping tablespoon, scoop spoonfuls of the mixture into the warm soup and cook for 10 minutes over low heat.