Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
DUMPLINGS
SOUP
- 4 c Turkey stock
- 1 sm Parsnip, julienned
- 1/2 Carrot, peeled and julienned
- 4 oz Cooked skinless turkey
Preparation
To make turkey stock, substitute a 3-lb turkey breast and 2 lb turkey wings for the chicken in the recipe for Basic Cbicken Stock 1. To make dumplings, beat egg with celery leaves, herbs, water, salt, and pepper in a bowl. Sift in flour and stir to make a thick batter; if it isnt, add flour or water accordingly. Cover; let sit for 1 hour. 2. To make soup, bring stock to a simmer; add parsnip and carrot. Cook until tender, about 3 minutes, and remove with a slotted spoon. Set aside. 3. With a rubber spatula, push dumpling batter through the holes of a slotted spoon into simmering stock, about 1/2 C at a time, until all batter is used. Dumplings are done as soon as they come to the surface. When dumplings are cooked, return vegetables and add meat to pot. Heat through; serve immediately. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #037 by John Merkel on Feb 4, 1997.
