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Turkey Vegetable Soup With Stuffing Dumplings Recipe

Turkey Vegetable Soup With Stuffing Dumplings Recipe

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Turkey Vegetable Soup With Stuffing Dumplings

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Ingredients:

Serving

1 (12 -14 lb) roasted turkey carcass, picked clean
2 large onions, 1 quartered and 1 chopped
4 peeled carrots, 2 coarsely chopped and 2 sliced
4 stalks celery, 2coarsely chopped and 2 sliced
6 garlic cloves, 4 smashed and 2 chopped
1 bay leaf
10 whole black peppercorns
1 tbsp extra virgin olive oil
2 large eggs
6 tbsp all-purpose flour , plus more as needed
1/2 tsp salt , plus more as needed
freshly ground black pepper , to taste
2 cups prepared stuffing (leftover)
2 sprigs fresh thyme
2 cups shredded leftover turkey meat
1 cup leftover corn kernel

Directions:

Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10-12 cups broth.
Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.
Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.
Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.
Note: Moistness of stuffing can vary; if the dumpling dough is too soft to roll, add flour a teaspoon at a time until it is firm enough to hold its shape while rolling.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	361.9 Kcal (1515 kJ)
Calories from fat	81.75 Kcal
		% Daily Value*
Total Fat	9.08g	14%
Cholesterol	172.26mg	57%
Sodium	564.56mg	24%
Potassium	911.79mg	19%
Total Carbs	34.61g	12%
Sugars	8.43g	34%
Dietary Fiber	6.12g	24%
Protein	35.31g	71%
Vitamin C	12.2mg	20%
Vitamin A	0.6mg	20%
Iron	1.9mg	11%
Calcium	102.2mg	10%

Amount Per 100 g
Calories	90.64 Kcal (379 kJ)
Calories from fat	20.48 Kcal
		% Daily Value*
Total Fat	2.28g	14%
Cholesterol	43.14mg	57%
Sodium	141.4mg	24%
Potassium	228.37mg	19%
Total Carbs	8.67g	12%
Sugars	2.11g	34%
Dietary Fiber	1.53g	24%
Protein	8.84g	71%
Vitamin C	3.1mg	20%
Vitamin A	0.2mg	20%
Iron	0.5mg	11%
Calcium	25.6mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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