I hate to tell you this. I just took my Halloween decorations down. They stayed up all through November and Thanksgiving and then last week we had a huge beautiful tree blazing brilliantly in the front windows and a sign hanging beside the door that said “Trick or Treat.” Go ahead. Laugh if you want. We were white trash there for about a week. I will admit it.
As a follow up to the turkey tetrazzini, I wanted to share with you a wonderful soup I made last weekend using the remains of our twenty-pound beast that did not go into the tetrazzini. I usually always make this chili, but I actually just made a big pot of chili a few weeks ago and didn’t want to have it again. I found this recipe and was totally turned on by the dumplings.
The recipe calls for making your own turkey broth. If I have a leftover chicken or turkey carcass I will frequently do this because The Husband prefers homemade broth. You will end up with way more broth than the recipe calls for. The good news is, homemade broth freezes well. However, if you don’t have time just skip this step altogether and use store bought chicken broth.
This soup freezes well without dumplings.
- 2 medium carrots, cut into 2-inch pieces
- 2 medium celery stalks, cut into 2-inch pieces
- 1 medium yellow onion, cut into quarters
- 2 dried bay leaves
- 1 cup dry white wine
- 1 roasted turkey carcass, broken in half, plus any leftover bones
- 2 tablespoons extra-virgin olive oil
- ½ medium yellow onion, finely diced
- 4 medium carrots, quartered lengthwise and cut into ½-inch pieces
- Kosher salt and freshly ground black pepper
- 1 (14.5 oz.) can diced tomatoes with juice
- ½ cup dry white wine
- 1 dried bay leaf
- 3 cups roast turkey, shredded
- 2 cups chopped spinach
- 3 ounces (6 tablespoons) unsalted butter
- 2 teaspoons kosher salt
- ¾ cup all-purpose flour
- 1 large egg
- 1.5 teaspoons (or 3 tablespoons fresh) dried dill
- 1.5 teaspoons (or 3 tablespoons fresh) dried parsley flakes
- 1.5 teaspoons (or 3 tablespoons fresh) dried chives
- In a large stock pot, combine the carrots, celery, onion, bay leaves, wine, and turkey carcass. Add 7 quarts of cold water and bring to a boil over medium-high heat. Reduce the heat and simmer, covered, for 1 hour. Strain the broth and discard the solids. Let cool.
- Heat oil in a large stock pot over medium-high heat. Add the onion and cook until starting to brown, about two minutes. Add the carrots and sauté for four minutes. Season with salt and pepper.
- Add the tomatoes, wine, and bay leaf and bring to a boil. Add two quarts of broth and return to a boil. Reduce the heat and simmer until the vegetables are tender, about 10 to 15 minutes. Season to taste with salt and pepper. Add the turkey and spinach and simmer until the chard is wilted, about 5 minutes. At this point, the soup may be cooled and refrigerated for up to 2 days. Bring to a simmer before continuing.
- In a medium saucepan, bring ¾ cup water, butter, salt to a boil over medium heat. When the butter has melted, remove the pan from the heat and whisk in the flour until thoroughly combined. Return the pan to the burner and stir until the mixture pulls away from the sides of the pan. Scrape the dough into a large bowl. Beat in the egg until the batter is smooth. Fold in the herbs. The dumpling batter may be covered and refrigerated for up to 1 day.
- Drop ½ teaspoons of batter into the simmering soup until all of the batter is used. After the dumplings rise to the top, cover the pan and steam the dumplings until they have puffed up to double their size, about 4 minutes. Serve hot.