DANISH TURKEY DUMPLING SOUP
This recipe was handed down from my grandmother, who was a Danish caterer. My 100% Italian husband has come to expect this on a chilly evening as it now only warms the body but warms the heart as well. -Karen Sue Garback-Pristera Albany, New York
Provided by Taste of Home
Categories Lunch
Time 3h35m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 19
Steps:
- Place carcass, water, bouillon and bay leaf in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Remove carcass. Strain broth and skim fat; discard bay leaf. Return broth to pan. Add the tomatoes, vegetables, parsley and salt. Remove turkey from bones and cut into bite-size pieces; add to soup. Discard bones. Bring soup to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are crisp-tender., For dumplings, in a large saucepan, bring water and butter to a boil. Combine the flour, baking powder and salt; add all at once to pan and stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in parsley. , Drop batter in 12 mounds into simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
Nutrition Facts : Calories 202 calories, Fat 10g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 1238mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.
TURKEY WITH DUMPLINGS SOUP
This soup is a perfect recipe for Thanksgiving leftovers. My husband and I love dumplings, and this mild-tasting, homey dish has flavorful dumplings floating on a tasty turkey and vegetable stew. It really hits the spot on chilly fall and winter days.
Provided by jamanleyx
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h25m
Yield 10
Number Of Ingredients 19
Steps:
- Melt butter in a Dutch oven over medium-high heat. Saute carrots, celery, and onion for 10 minutes. Add 4 cups water, consomme, salt, and pepper. Bring to a boil. Reduce heat to low and cover. Cook until vegetables are tender, about 15 minutes.
- Add turkey and beans to the vegetables. Cook for 5 minutes. Mix flour and Worcestershire sauce with remaining water in a bowl until smooth; stir into turkey mixture. Increase heat and bring to a boil. Reduce heat, cover, and simmer soup until thickened, about 5 minutes.
- For the dumplings, combine flour, baking powder, and salt in a large bowl. Stir in parsley and poultry seasoning. Combine milk and egg in a separate bowl; stir into flour mixture until just moistened. Drop mixture by tablespoons onto the simmering soup. Cover and simmer until a toothpick inserted into a dumpling comes out clean, about 20 minutes.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 28.8 g, Cholesterol 76.4 mg, Fat 12.7 g, Fiber 3.2 g, Protein 18 g, SaturatedFat 7 g, Sodium 1161.4 mg, Sugar 5 g
TURKEY DUMPLING SOUP
Simmering up a big pot of this soup is one of my favorite holiday traditions. This is a variation on a recipe my mom made while I was growing up. My husband and children can't get enough of the tender dumplings. -Debbie Wolf, Mission Viejo, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 16 servings (4 quarts).
Number Of Ingredients 18
Steps:
- In a stock pot, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 3 hours. , Remove carcass and allow to cool. Remove meat and set aside 4 cups for soup (refrigerate any remaining meat for another use); discard bones. Cut meat into bite-size pieces. Strain broth, discarding vegetables and bay leaf., Return broth to pan; add the onion, celery, carrots and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Add corn, peas and reserved turkey. Bring to a boil; reduce heat. , Combine biscuit mix and milk. Drop by teaspoonfuls into simmering broth. Cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 185 calories, Fat 5g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 724mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
TURKEY DUMPLING STEW
Provided by Food Network Kitchen
Time 4h50m
Yield 6-8 servings
Number Of Ingredients 23
Steps:
- Make the stock: Pull the turkey carcass apart into smaller pieces; set the meat aside. Put the bones in a large, deep pot and add cold water to cover, 4 to 5 quarts. Add the onion, celery, the 3 quartered carrots and the bay leaf. Tie the parsley and thyme together with twine and add to the pot, then cover and bring to a simmer over medium heat. Uncover, reduce the heat to medium low and cook 3 to 4 hours. Remove the bones and vegetables with a skimmer and discard, then strain the stock though a fine-mesh strainer. Return the stock to the pot and simmer over medium-high heat until reduced by half, 30 to 40 minutes (you'll have about 8 cups stock).
- About 45 minutes before serving, prepare the Dumplings. Keep covered with plastic wrap while you make the stew.
- Make the stew: Melt the butter in a large, wide pot over medium heat. Add the shallots and cook until soft, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Gradually add the stock, stirring, and bring to a simmer. Season with salt and pepper. Add the sliced carrots and parsnips, cover and cook 5 minutes.
- Stir in the turkey meat, lemon juice and green beans. Add the Dumplings in a single layer (leave as squares or pat into rounds). Cover and simmer until the Dumplings are cooked through, about 20 minutes. Ladle into bowls; top with chives.
- Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.
- Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle.
- Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap.
DANISH DUMPLINGS
I got this cherished recipe from my ex-mother-in-law who is a fantastic cook! This recipe came across the prairie with her Danish Mormon ancestors. I drop these into leftover-turkey soup and they are unbelievably yummy. I have to make a triple batch and my kids still fight over who ate them all. They would be good in any soup or...
Provided by Hellena Christenson
Categories Soups
Time 25m
Number Of Ingredients 6
Steps:
- 1. In a medium saucepan, heat butter and milk to boiling point. Add salt, sugar and flour. Stir until cooked(until it balls up) Remove from heat.
- 2. Add eggs, one at a time, beating well after each addition.
- 3. Drop by spoonfuls(I use two spoons to scoop and drop) to soup or steamed milk and cook until they come to the top.
DANISH DUMPLINGS
This is my family's favorite soup dumpling. The nutmeg makes it so great. It came with my grandmother's side of the family from Denmark. She made them whenever we had chicken soup and we fought for them.
Provided by Narshmellow
Categories Grains
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the milk and butter in a medium sized saucepan and on medium heat, bring to a boil.
- Once at a boil turn off heat and add the nutmeg, salt and flour.
- Stir until thick and the mixture leaves the sides of the pan and forms a compact mass.
- Set aside and let cool for around a half an hour you don't want to cook the eggs.
- When it is cool beat the eggs in one at a time.
- Drop into hot soup and cover for ten to fifteen minutes.
- They are done when they've risen to the top and doubled in size.
Nutrition Facts : Calories 429.3, Fat 30.4, SaturatedFat 17.6, Cholesterol 255.6, Sodium 594.8, Carbohydrate 27.2, Fiber 0.9, Sugar 0.4, Protein 11.8
TURKEY AND DUMPLING SOUP
I created this recipe to use up leftover Thanksgiving turkey, but it would be just as good with chicken. The red pepper flakes and paprika add a little warmth to the mix that is perfect during the colder months!
Provided by Mariah
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 10
Number Of Ingredients 21
Steps:
- Heat butter in a large ovenproof pot over medium heat. Add onion, garlic, rosemary, red pepper flakes, thyme, paprika, salt, and black pepper. Cook and stir until onion is translucent, 5 to 7 minutes. Whisk in 3/4 cup flour, creating a paste; stir until paste begins to bubble, about 1 minute more. Add broth and milk; increase heat to medium-high. Bring to a rolling boil, stirring constantly, about 2 minutes. Continue stirring until sauce thickens, about 2 minutes more. Reduce heat to medium-low. Add turkey, carrots, celery, and potatoes. Cover soup and simmer for 20 minutes.
- Meanwhile, combine 1 1/2 cups flour, baking powder, and salt in a bowl. Use an electric mixer to cut in butter until mixture resembles coarse crumbs. Stir in milk a little at a time until dough forms.
- Add peas to the soup and stir. Drop dough into soup by the tablespoonful; dumplings will sink slightly. Cook, uncovered, 8 to 10 minutes. Cover and cook 8 to 10 minutes more. Let sit 5 minutes before serving.
Nutrition Facts : Calories 414.4 calories, Carbohydrate 38.7 g, Cholesterol 84.5 mg, Fat 18.1 g, Fiber 3.6 g, Protein 23.7 g, SaturatedFat 10.2 g, Sodium 920.9 mg, Sugar 5 g
MEL BOLLER (DANISH SOUP DUMPLINGS)
Make and share this Mel Boller (Danish Soup Dumplings) recipe from Food.com.
Provided by Deantini
Categories Clear Soup
Time 50m
Yield 300 dumplings (difficult to count), 8 serving(s)
Number Of Ingredients 5
Steps:
- melt butter in water.
- remove from heat and stir in flour.
- place back on heat and stir agressively for 1-2 minutes until combined.
- remove from heat and let cool a bit.
- stir in eggs, one at a time.
- stir in salt.
- heat a pot of water to near boil, have another bowl of iced water nearby.
- place dough in a traditional danish melbolle press and cut with knife into hot water (WATER MUST NOT BOIL). If you do not have a melbolle press you could use a spoon, however, the dumplings will be larger and not as uniform.
- let the dumplings sit in the almost boiling water for 10 min; place into cold water and remove after a bit.
TURKEY AND DUMPLINGS
Steps:
- Gather the ingredients.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the butter to the flour mixture and combine using 2 forks or a pastry blender until the butter is the size of small peas. You can also use a food processor to combine the ingredients as well.
- Pour the buttermilk over the flour and butter mixture and stir with a spatula to combine until it becomes a soft dough. Be careful not to overwork the dough. The less it is mixed up, the more tender the dumplings will be.
- After you have created the dough for the dumplings, heat the broth in a large Dutch oven or pot until boiling.
- While the broth is heating, dust a clean kitchen surface with a generous amount of flour and roll out the dough into a 1/4-inch-thick sheet.
- Slice the dough into small squares using a pizza cutter to create the dumplings.
- Add the dumplings a few at a time into the boiling broth, making sure not to dust off too much of the extra flour as it will thicken the broth.
- Continue adding dumplings until there are no more left. Cook for 8 to 10 minutes or until the dumplings are tender and fluffy and the broth has thickened.
- Add the cooked turkey to the broth and heat until it is warmed through.
- Add salt and pepper to taste.
- Serve with the parsley if using and enjoy.
Nutrition Facts : Calories 248 kcal, Carbohydrate 27 g, Cholesterol 65 mg, Fiber 1 g, Protein 21 g, SaturatedFat 3 g, Sodium 1177 mg, Sugar 3 g, Fat 6 g, ServingSize Serves 8, UnsaturatedFat 0 g
DANISH DUMPLINGS
This was taught to me by my mother-in-law who was taught by her Danish mother-in-law . . . Makes any soup amazing.
Provided by Kelley Paystrup @Kelleypen
Categories Other Main Dishes
Number Of Ingredients 7
Steps:
- You can use any clear soup for this, but here is how I do it, in case you need to see how.Saute chopped a onion, a clove of garlic, a couple stalks of celery, and a bell pepper and simmer in a little olive oil in a stock pot. Add whatever kind of leftover or canned meat you have. Add 2 cubes Knorr boullion and 4 cups water. (add more water later if it needs it) Add diced potatoes, carrots, peeled chopped broccoli stalks, diced turnips, or whatever veggies you like. Cover and let simmer on medium low heat for at least 20 minutes. Season with salt and pepper to taste.
- While this simmers, in a saucepan, boil one cup water and melt one stick of butter.
- Into this, add one cup flour, a little salt, and a bit of parsley or other seasonings you like. Stir well.
- Turn off heat under the butter and flour. To this mixture-- Add one egg, beating rapidly until all blended. Add one more egg, beating rapidly until all blended. Add one more egg, beating rapidly until blended. Add one final egg, beating very well.
- Take a teaspoon and dip it into the broth of the soup. Take the teaspoon and scoop a little football shaped spoonful of the dumpling dough by pushing the dough with the side of the spoon against the pan. Drop into simmering soup. Keep doing this until all the dumpling batter is in the soup.
- Put the lid on the soup for 5-10 minutes. Dumplings will lighten in color, grow puffy, and float to the top. Serve hot.
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- Combine milk and butter in a medium saucepan; bring to a boil. Add flour all at once, stirring vigorously; cook over medium heat, stirring constantly, until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool slightly.
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- Put turkey carcass, quartered onions, chopped carrots and celery, smashed garlic, bay leaf and peppercorns in a large stockpot and add just enough cold water to cover the carcass, which should be about 2 quarts. Bring to boil and then reduce heat and maintain a simmer for 1 hour. Remove from heat and strain the solids. Pour the liquid through a fine mesh strainer and reserve the stock which should give you about 10 to 12 cups.
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