Turkey Vegetable Soup with Stuffing Dumplings
Recipe courtesy Wes Martin, Food Network

FG: Reviewers raved over the dumplings. They are based on a specialty from Southern German, Austrian and Bohemian cuisine called Semmelknödel, which I discovered from a blog which suggested making Semmelknödel from leftover dressing. Semmelknödel are dumplings made with leftover bread or rolls that are at least a day old, which are then soaked in milk. Egg is usually added to help bind the bread together and add lightness. They are usually served with dishes such as stew, Schweinsbraten (Pork roast) or other meats with gravy or mushroom sauce. Leftover semmelknödel are often served as an appetizer - cold, in slices, with a hot meat sauce poured over. We found that they fell apart a bit in the soup. They were also too large. They started out small but expanded as they cooked.

Carcass from one 12-14 pound roasted turkey, picked clean
2 large onions, one quartered [for the broth] and one chopped [for the soup]
4 peeled carrots, 2 coarsely chopped [for the broth] and 2 sliced [for the soup]
4 stalks celery, 2coarsely chopped [for the broth] and 2 sliced [for the soup]
6 garlic cloves, 4 smashed [for the broth] and 2 chopped [for the soup]
1 bay leaf
10 whole black peppercorns
1 tablespoon extra-virgin olive oil

Stuffing Dumplings:
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

To finish:
2 sprigs fresh thyme
2 cups shredded leftover turkey meat
1 cup leftover corn kernels

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. 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 10-12 cups broth.

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: the stuffing bread should be cut fine.]

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, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.

Roll level tablespoons [make small dumplings because they expand while cooking] of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.

Note: Moistness of stuffing can vary; if the dumpling dough is too soft to roll, add flour a teaspoon at a time until it is firm enough to hold its shape while rolling.

6 servings