Friday, December 31, 2010

Turkey Vegetable Soup with Stuffing Balls

We had this soup last night with the last of the leftovers from our Turkey dinner on Sunday.  It was pretty easy and very tasty. 
This is a Food Network Recipe.


  • Carcass from one 12-14 pound roasted turkey, picked clean
  • 2 large onions, one quartered and one 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 tablespoon extra-virgin olive oil
  • 2 large eggs
  • 6 tablespoons all-purpose flour, plus more as needed
  • 1/2 teaspoon salt, plus more as needed
  • Freshly ground black pepper, to taste
  • 2 cups leftover stuffing
  • 2 sprigs fresh thyme
  • 2 cups shredded leftover turkey meat
  • 1 cup leftover corn kernels


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

My Notes:
*I did not have a pot pig enough to submerge the Turkey Caucass so I broke it up a little bit and than just filled the pot up as full as was feasible and let the rest of the carcass stick out of the water. 
* I did not have leftover stuffing since I didn't make stuffing - I made a small box of Stove Top and it was just over two cups of stuffing.  Next time, though, I would make the stuffing in advance - I had to stick mine in the freezer because I didn't want scrambled eggs by adding the egg mixture to hot stuffing!!!
*This makes a ton of really good Turkey stock - for our family of four, in the future I will only use have the stock and freeze the rest for another batch of soup later.  I'm thinking of straining out my soup after lunch today and freezing what is left because there is a ton!!!

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