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turkey soup

We cooked our practice turkey on the grill last week (speaking of turkeys, remember to thaw yours) and I casually made a soup that we all agree must be made again, and often. Here is is, lest I forget what I did.

Turkey Noodle Dumpling Soup

Boil down what is left of a turkey. Drain off the broth and then when the turkey is cool enough, pick off the meat. Pop the broth and the turkey meat back into a large pot.

In a skillet, saute together:
1 T butter
1 T olive oil
1-2 large onions - diced
2 large carrots, sliced into pennies

When very soft and fragrant, add to the broth pot. Simmer for a couple of hours.

Shortly before serving, add:
any leftover gravy to pot
1-2 C cooked egg noodles (we had some leftover)

In a bowl, combine:
1 C flour
1 1/2 t baking powder
1 t parsley
1/2 t salt
1/2 t sugar

Whip together, and then add to the dry goods (do not overmix):
1/2 C moo
1 egg

Drop spoonfuls of dumpling batter into the gently simmering soup. Cover and simmer for 10 minutes. Uncover and simmer for another 10 minutes.

For the kids, I pour a little milk into their bowls before ladling in the soup. This cools it a bit for them and adds a bit more milk to their diet. If you want to add milk before the dumplings, scald it first so that it won't separate when heated.


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