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.
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.)
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I feel like I made a totally different recipe than the rest of the reviewers. The broth was delicious and full-bodied while the dumplings were a little lacking. Next time I would salt the dumplings more and use more herbs. I don't think I'll make it again though because although it was quite good it wasn't good enough to add to my rotation
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
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