Thanksgiving Turkey Soup Recipe
Ingredients
| 1 turkey carcass | ||
| Onion | 1 Medium, sliced | |
| 1 celery stalk including leafy top, sliced | ||
| Water | 10 Cup (16 tbs) | |
| Bay leaves | 2 | |
| 1/2 teaspoon dried leaf thyme | ||
| Black peppercorns | 8 To taste | |
| Salt | 2 Teaspoon | |
| Basil & Cheese Dumplings, | ||
| Broccoli | 1/2 Pound | |
| Broccoli package | 1 , chopped | |
| 2 cups packed fresh spinach leaves | ||
Directions
Break turkey carcass into pieces.
Place in a 6- to 8-quart pot.
Add onion, celery and water.
Bring to a boil.
Reduce heat to maintain a gentle boil.
Skim foam from surface until surface is clear.
Add bay leaves, thyme, peppercorns and salt.
Simmer, with lid ajar, 6 hours.
Remove turkey bones; discard.
Strain liquid through a colander into a large container.
Rinse pot with water.
Line a sieve with cheesecloth.
Strain cooking liquid back into clean pot through cheesecloth-lined sieve.
Discard vegetables and herbs.
Set cooking liquid aside 20 minutes to allow fat to come to the surface.
Prepare batter for Basil & Cheese Dumplings.
Skim fat from liquid; discard.
Stir broccoli and spinach into liquid; return to heat.
Bring to a boil.
Reduce heat and simmer.
Drop rounded teaspoonfuls of Basil & Cheese-Dumpling batter into simmering liquid.
Cover and simmer until dumplings are firm, about 15 minutes.
Ladle hot soup into individual bowls,
Place in a 6- to 8-quart pot.
Add onion, celery and water.
Bring to a boil.
Reduce heat to maintain a gentle boil.
Skim foam from surface until surface is clear.
Add bay leaves, thyme, peppercorns and salt.
Simmer, with lid ajar, 6 hours.
Remove turkey bones; discard.
Strain liquid through a colander into a large container.
Rinse pot with water.
Line a sieve with cheesecloth.
Strain cooking liquid back into clean pot through cheesecloth-lined sieve.
Discard vegetables and herbs.
Set cooking liquid aside 20 minutes to allow fat to come to the surface.
Prepare batter for Basil & Cheese Dumplings.
Skim fat from liquid; discard.
Stir broccoli and spinach into liquid; return to heat.
Bring to a boil.
Reduce heat and simmer.
Drop rounded teaspoonfuls of Basil & Cheese-Dumpling batter into simmering liquid.
Cover and simmer until dumplings are firm, about 15 minutes.
Ladle hot soup into individual bowls,
Chef
