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
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|Serving Size: 1 Serving (882g)|
|Recipe Makes: 4|
|Calories from Fat: 46 (22%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 78.3mg||24 %|
|Sodium 386.3mg||13 %|
|Potassium 401.8mg||11 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 23g|
|Protein 15.8g||23 %|
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Calories per serving: 210
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