I called an audible today, no Turkey Devonshires for a couple days. I asked for and got the turkey carcass from the in-laws!
First I’m going to credit the original source for this. When I list the ingredients and steps, I’ll boldface the changes I made.
Source: Turkey Vegetable Soup with Stuffing Dumplings
Ingredients:
Carcass from one 12 to 14 pound roasted turkey, picked clean
2 large onions, one quartered and one chopped
4 peeled carrots, 2 coarsely chopped and 2 sliced
4 stalks celery, 2 coarsely chopped and 2 sliced
6 garlic cloves, 4 smashed and 2 chopped
1 bay leaf
10 whole black peppercorns
1 tablespoon extra-virgin olive oil
2 large eggs
6 tablespoons all-purpose flour, plus more as needed
1/2 teaspoon salt, plus more as needed
Freshly ground black pepper, to taste
2 cups leftover stuffing
2 sprigs fresh thyme
2 cups shredded leftover turkey meat
1 cup leftover corn kernels
2 tablespoons Meathead’s Poultry Seasoning (or Simon & Garfunkel rub)
1 cup frozen peas
1 1/2 cups cooked rice
Directions:
Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. I used poultry shears to cut the carcass into manageable sized pieces. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10 to 12 cups broth. I strained it first through a strainer, and then through cheesecloth.
Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve. Note: stuffings vary greatly. 2 eggs & 6T flour was perfect for mine. If yours doesn’t hold together, add a little more flour; if it’s too dry, add a little water.
Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, Meathead ’s Poultry Seasoning or Simon &Garfunkel Rub, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.
Roll level tablespoons of the dumpling mixture into balls with wet hands (I used nitrile gloves, much easier) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat (I got much more than 2 cups of meat just from cleaning the carcass), corn, peas, and season with salt and pepper to taste, and simmer until heated through. Serve immediately.
Here is what is delightful: those freakin’ stuffing dumplings. You’re eatin’ along, and then you get a spoonful of what looks like a meatball but tastes like Thanksgiving heaven!
First I’m going to credit the original source for this. When I list the ingredients and steps, I’ll boldface the changes I made.
Source: Turkey Vegetable Soup with Stuffing Dumplings
Ingredients:
Carcass from one 12 to 14 pound roasted turkey, picked clean
2 large onions, one quartered and one chopped
4 peeled carrots, 2 coarsely chopped and 2 sliced
4 stalks celery, 2 coarsely chopped and 2 sliced
6 garlic cloves, 4 smashed and 2 chopped
1 bay leaf
10 whole black peppercorns
1 tablespoon extra-virgin olive oil
2 large eggs
6 tablespoons all-purpose flour, plus more as needed
1/2 teaspoon salt, plus more as needed
Freshly ground black pepper, to taste
2 cups leftover stuffing
2 sprigs fresh thyme
2 cups shredded leftover turkey meat
1 cup leftover corn kernels
2 tablespoons Meathead’s Poultry Seasoning (or Simon & Garfunkel rub)
1 cup frozen peas
1 1/2 cups cooked rice
Directions:
Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. I used poultry shears to cut the carcass into manageable sized pieces. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10 to 12 cups broth. I strained it first through a strainer, and then through cheesecloth.
Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve. Note: stuffings vary greatly. 2 eggs & 6T flour was perfect for mine. If yours doesn’t hold together, add a little more flour; if it’s too dry, add a little water.
Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, Meathead ’s Poultry Seasoning or Simon &Garfunkel Rub, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.
Roll level tablespoons of the dumpling mixture into balls with wet hands (I used nitrile gloves, much easier) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat (I got much more than 2 cups of meat just from cleaning the carcass), corn, peas, and season with salt and pepper to taste, and simmer until heated through. Serve immediately.
Here is what is delightful: those freakin’ stuffing dumplings. You’re eatin’ along, and then you get a spoonful of what looks like a meatball but tastes like Thanksgiving heaven!
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