posted by Angel 11-23-100 3:11 PM
Turkey Soup with Danish Dumplings
(Use Thanksgiving Turkey Carcass)
1 meaty turkey carcass
8 cups water
1 Tbsp. instant chicken
bouillon granules
1 (16 oz.) can tomatoes, cut up
2 stalks celery, sliced (1 cup)
1 medium turnip, peeled and diced
1 medium carrot, chopped
1/4 cup snipped parsley
1 or 2 tsp. salt
1 bay leaf
Danish Dumplings
Combine carcass, water and chicken granules; bring to boil then simmer 1 1/2 hours. When cooled remove meat from bones. Return meat to liquid (undrained) along with rest of ingredients. Bring to boil. Reduce heat and simmer 30 minutes until vegetables are nearly tender; remove bay leaf.
Drop dumpling dough by tablespoon on top of bubbling soup; cover and simmer 20 minutes. Do not lift lid.
Serves 6.
Danish Dumplings:
1/2 cup water
1/4 cup margarine
1 tsp. baking powder
1/8 tsp. salt
1 Tbsp. snipped parsley
In saucepan combine water and margarine; bring to boil. Add flour, baking powder and salt all at once, stirring vigorously. Cook, stirring constantly until mixture forms a ball. Remove from heat; cool slightly. Add eggs, one at a time beating after each until smooth. Add parsley. Drop into soup.