This is a great way to use Thanksgiving leftovers. So delicious, and the stuffing dumplings are fantastic.
Ingredients
- Carcass from a roasted turkey
- 1 onion, chopped
- 1 egg
- pinch kosher salt
- pinch black pepper
- 1/2 cup all-purpose flour
- 1 cup stuffing
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 cup leftover turkey meat, diced or shredded
Directions
Combine the turkey carcass and onion in a large stock pot. Cover with water and bring to a boil. Then simmer for 3-5 hours, depending on your patience.
Meanwhile, whisk the egg, salt, pepper, and flour until combined. Fold in the stuffing and mix until incorporated. (It may take a little muscle. That's okay.) Set aside.
When the stock tastes delicious, remove from heat and strain. Hopefully you'll have at least 2 quarts of liquid. Return the liquid to the pot and bring back to a healthy simmer. Add the carrots, celery, and garlic. Cook for about 30 minutes or until the carrots are tender. Add the turkey meat.
Drop a flattened tablespoons of dumplings into the soup. Cook for about 5 minutes.
Serve.
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Comments
This is genius!
Those dumplings look really interesting. I'll have to try them!