Thanksgiving: Day After Turkey Dumpling Soup

With Thanksgiving coming in only a few days there are so many recipes floating around the blogging world for what to make on the big day. But what about the day after?

Black Friday is about much more than shopping but also about leftovers. In true Thanksgiving fashion, act like the Native Americans and use the whole turkey not just the leftover meat.

I for one love turkey sandwiches but there is so much more! Instead try the perfect chilly weather meal like: Turkey Dumpling Soup!

Don’t throw out the carcass but instead make a delicious soup to eat in between all of your holiday shopping and decorating!

As a poor and busy college student it is nearly impossible for me to “stage” recipes for blog’s sake. I couldn’t buy a whole turkey ahead of Thanksgiving so I used chicken breasts on the ribs instead. For your purposes you can use the leftover turkey carcass and cut meat for this soup. For the first step follow the recipe but only add the carcass. When it comes to “adding the meat” near the end, that’s when you should add the cut up turkey.

This recipe is a perfect cold weather meal whether you are using turkey or chicken. It also requires little actual cooking so it gives you a needed break from all of the festivities from the day before. The dumplings are very easy and are the perfect comfort touch without being too heavy. If you have leftover uncooked homemade piecrusts from the big day you could use those just as easily as the dumplings as well as any leftover veggies. Not to mention, this baby comes in at less than $ 2 for a me sized bowl (a.k.a. large.) And trust me, you do not need extra chicken broth, this stuff is awesome!

So when Friday comes curl up with a nice bowl of turkey (or chicken) dumpling soup while you get someone else to do the dishes. I’m talking to you boys!

 

Day After Turkey (or Chicken) Dumpling Soup: 8 or more servings

Ingredients:

Turkey leftovers (or two split chicken breasts with skin and rib bones on)

8 cups water

¼ cup fat-free milk (the richer the milk, the richer the broth, but trust me it is rich enough)

3-4 large carrots, chopped

5 celery stocks, chopped

1 onion, in half

3-4 whole garlic cloves

2-3 tbsp. salt

1 tbsp. ground black pepper

I used a packet of “soup herbs” from the grocery store. If you can find it, definitely use it, it is great: fresh thyme, parsley, oregano, a shallot, and a red pepper. If you don’t have it, use fresh parsley, ½ tsp. dried oregano, and a bay leaf.

Dumplings: Adapted from Mommie Cooks

2 cups flour

1 tsp. salt

½ tsp. baking powder

¾ cup ice water                    

Directions:

In a large soup pot add chicken (or turkey,) water, carrots, celery, garlic, pepper, soup herbs, and 2 tbsp. salt to a boil with lid on. Allow this to simmer for 30-45 minutes or until chicken meat is cooked. Stirring frequently.

While the soup is simmering, in a bowl mix flour, baking powder, and salt together.

Gradually add ice water until dough starts to form.

Knead the dough for 5 minutes the set aside to rest.

Once chicken is cooked thoroughly remove from the pot but keep broth simmering.

Roll out your dough to about 1/4 inch thick and cut into small squares.

Add to your soup. As the cook, they will rise to the top of the broth.

While dumplings are cooking, shred the meat. Once shredded add to the soup.

Mix together and finally add the milk. Take off heat add more pepper if necessary.

Serve in bowls hot and enjoy the warm goodness of a delicious bowl of soup!

Happy Thanksgiving!

Love,

The College Cuisiner