Tag Archives: parsnip peeled/diced

Turkey Soup with Potato Dumplings


Yield: 8 servings

2 tablespoons of turkey fat skimmed from stock or butter
1 tablespoon extra-virgin olive oil
1 cup 1-inch diced onions
1 medium leek, white part only (cleaned of sand and diced)
1 tablespoon minced garlic
2 cups carrots (slice each carrot into four long strips and cut ½ inch pieces)
1/2 cup diced celery
1 parsnip peeled and diced
1/4 cup white wine
1/2 cup frozen spinach thawed
1 cup cooked green beans diced
6 cups turkey stock
1/2 teaspoon salt (depends on how salty the stock is)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground savory
4 cups cooked large chopped white and dark turkey (added at the very end after dumplings are cooked)

For the Potato Dumplings
8 slices semi stale dense bread such as Italian bread, Ciabatta or French loaf, crusts removed (three days old), about half a loaf
1/2 cup whole milk
1 1/2 cups leftover mashed potatoes or shredded raw potatoes (or a combination of both)
3/4 cup shredded onion (use cheese grater), or small dice
1/4 cup chopped fresh parsley
3/4 tablespoons salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
1/4 teaspoon dry marjoram
2 large eggs beat well
1 to 2 cups bread crumbs
1 cup flour for rolling the finished dumplings

Read all the instructions at afamilyfeast.com