Wednesday, October 15, 2014

Turkey Soup with Brown Butter & Herb Dumplings

Every one should have a go to leftover turkey recipe, this here is mine.  But this year I decided to switch it up a bit with the addition of dumplings!  I've haven't had that much experience with dumplings, as usually I like to accompany my soup with as much fresh crusty bread and butter, as my belly will allow.  Dumplings are kinda like the bread and butter right in your soup! Right?!  I had already fallen off the gluten wagon over the thanksgiving long weekend, I ate pizza, muffins, and crackers, and carb loaded snackies, so I was all, whatever!  Lets do this dumplings!

This turkey soup, and the dumplings in particular, received two out of three thumbs up at the supper table.  But Presley (my 5 year old) did not want ANY vegetables or turkey, broth ONLY, and I had to spoon feed him while he told me how much it hurt his throat, wha wha wha!  He was all for ice cream for dessert even though he was "too full to eat any more" (in his whiniest voice).  Ya, one of those nights!  So, I'm not counting his thumb down.  Whiners don't count.  My rules.
I don't have much to compare this to, so if you're a dumpling aficionado, please feel free to critique.  This was a new way to switch it up, and give a tired traditional turkey leftover soup a new life! 

Turkey Soup 

1 roasted turkey carcass, broken in half, plus any leftover bones
6-8 cups water, enough to cover carcass
2 medium carrots, cut into 2-inch pieces
2 medium celery stalks, cut into 2-inch pieces
2 cloves garlic, minced
1 large onion, finely diced
3-4 carrots, quartered lengthwise and chopped
4 celery ribs, chopped
3-4 potatoes, roughly quartered and chopped, or use leftover mashed potatoes
Approx. 2 cups reserved roast turkey leftovers, roughly chopped
2 Tablespoons Spike
salt and freshly ground black pepper
Clean out the fridge!  Any other leftover sides, would be a welcome addition:  turnips, yams, brussel sprouts etc.

In a large stock/soup pot,  place the carcass of the bird, and add enough water to completely immerse the bones. Use a medium-high heat, and bring to a simmer.   Reduce the heat to low, cover pot and leave it overnight or at least 4 to 6 hours.  In the morning, strain the broth through a sieve  or colander and discard the bones, fishing out any remaining meat, and returning it to the stock pot, along with the broth.  At this point you could refrigerate or freeze the stock to use at a later date.  I usually just add everything in for that nights dinner!
Add the onion, celery, garlic, carrots, and mashed (or uncooked) potatoes, and reserved turkey meat. Season with Spike and/or salt and pepper to taste.  Keep it on low for 4-6 hours, stirring periodically, and adjusting taste if necessary.

Brown Butter & Herb Dumplings

6 Tablespoons butter
3/4 cup water
2 teaspoon salt
1/2 teaspoon freshly ground pepper
3/4 cup flour
1 egg
3 Tablespoons chopped fresh dill
3 Tablespoons chopped fresh parsley
3 Tablespoons chopped fresh green onions or chives

Using a small saucepan, brown the butter (the kitchn has a good technique and instructions, if you need).  Once the butter is browned add the water and bring the temperature back up, so the butter doesn't harden.  Remove the pan from the heat and stir in the salt, flour and herbs, mixing until thoroughly combined.   Return the pan to medium heat and stir until the mixture pulls away from the sides of the pan.  Using  a sturdy wooden spoon, speedily beat in the egg, so that it doesn't cook to the bottom or sides of the pan, but gets combined into the batter.  If doing the dumplings ahead, store covered in the fridge for no more than one day.
Drop teaspoon sized balls, or simply drop the batter unrolled into the simmering soup.  Repeat until batter is all used up, then cover soup pot.  The dumplings are ready when they rise to the top of the pot, about 5 minutes.


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