Lunch: Danish Turkey Dumpling Soup Recipe

Ingredients

1 leftover turkey carcass (from a 12- to 14-pound turkey)
9 cups water
3 teaspoons chicken bouillon granules
1 bay leaf
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 medium turnip, peeled and diced
2 celery ribs, chopped
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup minced fresh parsley
1 teaspoon salt

Instructions

Place carcass, water, bouillon and bay leaf in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Remove carcass. Strain broth and skim fat; discard bay leaf. Return broth to pan. Add the tomatoes, vegetables, parsley and salt. Remove turkey from bones and cut into bite-size pieces; add to soup. Discard bones. Bring soup to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are crisp-tender.
For dumplings, in a large saucepan, bring water and butter to a boil. Combine the flour, baking powder and salt; add all at once to pan and stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in parsley.
Drop batter in 12 mounds into simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

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