After the Thanksgiving feast, take an extra few minutes to toss the turkey carcass into a soup pot with a few vegetables. You’ll be rewarded with a rich broth that can be used in this delicious soup with airy herb-flecked dumplings.
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Add the tomatoes, wine, and bay leaf and bring to a boil. Add 2 quarts of the turkey broth and return to a boil. Reduce the heat and simmer until the vegetables are tender, 10 to 15 minutes. Season to taste with salt and pepper.
Add the turkey and Swiss chard and simmer until the chard is wilted, about 5 minutes. (The soup may be cooled and refrigerated for up to 2 days. Bring to a simmer before continuing.)
Scrape the dough into a large bowl. With a sturdy wooden spoon, beat in the eggs, one by one, until the batter is smooth. Fold in the chopped herbs. (The batter may be covered and refrigerated for up to 1 day.)
The dumplings were wonderful. Will use the recipe in other soups.The flavor of the parsnips was overwhelming-and I like parsnips. It smelled strongly of parsnips while cooking and the main flavor in the broth was parsnip.I would cut down or eliminate the parsnip. Liked the Swiss chard as the greens
I didn't have any celery root and don't care for parsnips so I substituted 1/2 cup of pot barley and one small zucchini. The soup is absolutely delicious but I found the dumplings took more than twice as long to cook as the recipe called for to obtain a fluffy result.
My husband and I absolutely loved this recipe. I didn't use a turkey carcass but instead used frozen Thanksgiving leftovers I figured we wouldn't likely get to. That said, there was one drumstick, two whole wings and a lot of skin that went into the broth. For the life of me, I couldn't find celery root so just used chopped celery. A decent amount of sea salt and lots of fresh ground black pepper went into it also. The broth was prepared a day before finishing the soup. The dumplings really shine in this recipe! The soup complimented them perfectly. Its pretty simple to follow, easy to make, tastes delicious, and is a great way to use up those Thanksgiving leftovers. I'll definitely be making this again next time my hubby and I decide to bake a turkey.
Very tasty - everyone loved it. Agree with others... the dumplings are the star in this recipe. The soup was good, but not outstanding. Perhaps it was intentional to tone down the soup in order to to showcase the dumplings.
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