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!