Great Turkey Soup with Leftover Stuffing
Source of Recipe
Rocco Dispirito
List of Ingredients
Soup
1 pounds of turkey scraps and bones left over from your holiday feast, cut up with a heavy knife or cleaver.
2 Tbls. unsalted butter
1 cup carrots, onions, celery, and leeks chopped in medium dice
2 cup diced pumpkin or butternut squash
Dumplings
2 cups leftover stuffing
3 whole eggs, slightly beaten
2 Tbsp. sage, chopped
1 tsp. garlic, chopped
3 Tbsp. unsalted butter
6 tsp. Parmesan cheese, grated
Recipe
Soup:
Melt butter in heavy-bottomed stockpot and cook diced vegetables over medium heat for five minutes.
Add turkey and enough water to cover. Simmer, uncovered, for one and a half hours.
Strain soup of turkey scraps and vegetables, and season with salt and pepper.
Add diced pumpkin or butternut squash and simmer over medium-low heat until tender.
Dumplings:
. Combine left over stuffing, eggs, sage and garlic in a mixing bowl.
2. Using a heaping tablespoon, scoop mixture into warm soup and cook for ten minutes over low heat.
3. Serve soup in deep bowls with a few dumplings, sprinkling the top with grated Parmesan cheese.
The soup will serve four to six people.
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