|15 min||1 h 15 min||8|
|3 1/8 kg||Turkey breast (carcass)|
|1 onion(s)||Sweet onion (peeled and chopped)|
|1 cup chopped||Carrots|
|2 large stalk(s)||Celery (chopped)|
|1 bunch||Parsley, fresh|
|1 dash||Black pepper|
|1/3 cup||All-purpose white flour|
|2 medium egg||Egg|
|1 tbsp||Chives (plus extra for garnish)|
|2 cup||Turkey, light meat (cooked)|
|2 cup||Bread stuffing, cornbread, dry mix, prepared|
In a large soup pot, boil 1 (7lb) turkey carcass with 12 cups of water, onion, carrots, celery, garlic, fresh parsley, salt and pepper.
Bring to a boil then cook on medium heat for 1 hour. Remove turkey carcass from the soup pot, skim to make sure no bones are left behind. Remove the bunch of parsley from the pot as well and discard.
To the stock pot add in 2 cups of cooked leftover turkey. Reduce heat to low.
While the turkey is cooking with the stock and vegetables make the dumplings. Combine flour, stuffing, two eggs beaten, and chives. Mix well until all the ingredients are blended well together. The dumplings will be sticky–it's ok. That is normal.
Make small golf ball like size balls and begin to carefully drop the dumplings into the soup pot. Repeat until you've used half the batter. Wash your hands, and carefully stir the soup. Raise the temperature up to medium heat and then proceed to finish dropping in the remainder of the stuffing dumpling mixture. Cook for 10 minutes and then ladle soup into bowls. Top with additional chives if desired.