arge pot and cover them with the 8 cups water. Bring
Place turkey carcass in large slow cooker and cover with broth, water, and
br>Meanwhile, to make the dumplings, combine all ingredients in a
Place the turkey, onion, celery, potatoes, carrots, corn,
Add onions to crock pot. Add seasonings, chicken and broth.
Cover and cook on High 5 to 6 hours.
Shortly before serving, stir together sour cream or yogurt and cornstarch. Stir into crock pot and thicken.
Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired). Serve with dumplings (recipe below).
Dumplings.
Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise to the top, approximately 10 minutes.
inse turkey breast and pat dry with paper towels; season turkey breast with 1
rom the legs with sharp knife. Rub turkey pieces with the half lemon
Dumplings -- I make them ahead, because the soup
SOUP: In a large sauce pan
o 400\u00b0F. Season the turkey with salt and pepper. Spread 5
Remove all meat from cooked turkey carcass and set aside. Arrange
Sift flour with salt.
Stir into butter in medium-size mixing bowl.
Add eggs beating until well blended.
Bring broth to boil in large saucepan or kettle with salt, pepper, thyme and turmeric. Add onion, corn, limas and turkey.
Return soup to boiling. Drop dumpling batter by teaspoonsfuls into boiling soup to make 12 dumplings.
Lower heat to keep soup simmering; cover and cook 20 minutes or until dumplings are cooked through.
Serve in warm soup plates or bowls.
Sprinkle with finely chopped parsley if you wish.
Serves 6.
uice in a large pot with 4 1/4 cups of
Combine turkey carcass, water, 1 cup celery,
make the dumplings. Pour the milk into a saucepan with 2 tbsp
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
ides. Remove meat to plate with slotted spoon and set aside
Heat oil in a saucepan over high heat. Saute meat for 2-3 mins, until browned. Add soy sauce. Set aside.
Add stock, bok choy, dumplings, noodles and shrimp. Simmer for 5 mins, until shrimp are cooked through. Add meat to soup along with remaining vegetables. Heat gently.
Serve topped with green onions and extra soy.
In a soup pot or dutch oven, saute
bowl mix the chicken soup with water to measure 5 cups