Friday, November 25, 2011

Turkey Soup & Dumplings

Right, so if you're in America right now, you're probably already a little sick of Turkey. This is a variation of my Granny's chicken and dumplings recipe, is EXTRAORDINARILY tasty, and only requires a few ingredients. If it looks long and complicated, don't worry--it isn't. You'll leave most of this to cook on its own, without your fussing over it.

Here's what to do:

Turkey Soup & Dumplings
Step One: Broth
Take the turkey carcass--all the scraps, bones, innards, skin, and anything else you don't want to eat, and pop it in a large CrockPot. Cover it in water, and then just let it go all night long.

Step Two: Soup
Pour the liquid (it's all yellow and flavorful now) into a large stock pot. Throw out everything else. 

Add to the stock pot:
  • Leftover turkey meat, ripped or cut into chunks
  • Leftover vegetables, whatever you have
  • Salt and pepper
  • Bay leaves, if you like that kind of thing
Bring all that to a boil. (If you don't have enough leftovers, I'll sometimes add in a bag of frozen mixed veg. If you don't have much liquid, just add some water or canned chicken stock.)

Step Three: Dumplings
Get about a cup of the broth from the soup and put it into a separate bowl. Let it cool down a little if it's very hot. Then add:
  • 1 egg
  • 1 cup of self-rising flour
Mix! You will probably need to add more flour as you go--you want to make a floury doughball.

Once the dough is all formed, then sprinkle some flour on the countertop. Mash the dough as thin as you can (some people use a rolling pin, but I'm not that fancy). Use lots and lots of flour--you don't want this to be sticky!

Cut the dough in 1 inch strips or so.

By now, your soup is boiling. Take a strip of dough, and pull it apart so it forms thinner pieces, and drop the pieces into the boiling soup. Use a wooden spoon to push the dough under the liquid--the dumpling should cook fairly quickly and will rise to the top. Do this for the entire batch of dough.

Step Four: EAT!
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