Leftover Turkey Soup With Rosemary Parmesan Dumplings Food

LEFTOVER TURKEY SOUP WITH ROSEMARY PARMESAN DUMPLINGS

Steps:

• Place turkey carcass in large slow cooker and cover with broth, water, and lemon juice. Add carrots, celery, onion, parsley, bay leaves, garlic, pepper, thyme, poultry seasoning, oregano, dill, onion powder, and garlic powder.
• Cook on High for 4 hours. Remove carcass from soup, separate meat from bones. Return meat to the slow cooker and discard bones. Continue cooking on High for 4 hours more.
• Bring a pot of water to a boil 30 minutes before serving. In the meantime, combine flour, Parmesan cheese, baking powder, and rosemary in a bowl. Cut in shortening until mixture is crumbly. Add enough milk to create a thick batter that pulls away from the sides of the bowl.
• Drop rounded spoonfuls of dumpling batter into the boiling water. Reduce heat to low and let simmer, covered, for 5 minutes. Serve cooked dumplings on top of the turkey soup.

TURKEY WITH DUMPLINGS SOUP

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.

LEFTOVER TURKEY SOUP WITH STUFFING DUMPLINGS

Steps:

• Combine turkey broth, turkey, onion, celery, carrots, mushrooms, corn, garlic, thyme, salt, pepper, basil, celery seed, and red pepper flakes in a 5 1/2-quart slow cooker. Cover and cook on High for 4 hours.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• About 30 minutes before soup is done, mix milk and eggs together in a large bowl. Add stuffing; toss until bread soaks up the liquid. Add cranberries, onion, celery, sage, parsley, salt, and pepper; toss until well combined. Scoop dumpling mixture with a large cookie scoop and transfer stuffing balls to the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.
• Serve soup with stuffing dumplings.

TURKEY & 'DUMPLING' SOUP

Steps:

• Combine dry stuffing mix, oil and eggs. Refrigerate 20 min.
• Meanwhile, heat dressing in Dutch oven or small stockpot on medium heat. Add vegetables; cook and stir 4 min. or until crisp-tender. Stir in turkey, broth and water; bring to boil.
• Roll stuffing mixture into 12 balls. Carefully add to soup with rosemary; cover. Simmer on medium-low heat 15 min. Remove and discard rosemary before serving soup.