Turkey Soup with Stuffing Dumplings
Hearty turkey vegetable soup is made fragrant with sage and sweetened by squash. Stuffing dumplings add a perfect finishing touch to the soup.
2 cups carrots, medium dice
2 cups onions, medium dice
2 cups celery, medium dice
2 cups leeks, medium dice
1⁄4 cup butter
4 lb. turkey scraps & bones from roasted birds
2 cups pumpkin or butternut squash, diced
4 cups stuffing (leftover)
6 eggs, slightly beaten
1⁄4 cup fresh sage, chopped
2 tsp. garlic, chopped
6 tbsp. butter
1⁄4 cup parmesan cheese, grated
1. In a stock pot over medium heat, sauté carrots, onions, celery and leeks in butter 5 min. until tender.
2. Add turkey scraps and water to cover. Simmer uncovered 11⁄2 hr. Strain soup; season to taste. Add pumpkin; simmer until tender. Reserve warm.
3. In a bowl, combine stuffing, eggs, sage, garlic and butter. Scoop heaping tablespoons of stuffing mixture into soup and cook 10 min. over low heat.
4. Ladle soup and a few dumplings into deep bowls and sprinkle with cheese.