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Thanksgiving Turkey Soup

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Ingredients
  Turkey carcass 1
  Onion 1 Medium, sliced
  Stalk celery 1 , sliced (Including Leafy Top)
  Water 10 Cup (160 tbs)
  Bay leaves 2
  Dried leaf thyme 1⁄2 Teaspoon
  Black peppercorns To Taste
  Salt 2 Teaspoon
  Basil cheese dumplings 4 (Use As Required)
  Broccoli 1⁄2 Pound
  Frozen chopped broccoli 9 Ounce (1 Package)
  Packed fresh spinach leaves 2 Cup (32 tbs)
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,

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Occasion: 
Thanksgiving
Ingredient: 
Poultry

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