Leftover Turkey Soup with Rosemary Parmesan Dumplings

Name: Leftover Turkey Soup with Rosemary Parmesan Dumplings
Prep time: 30 min
Total time: 510 min
Yield: 6
Ingredients: 1 leftover turkey carcass; 8 cups of chicken broth; 4 cups of water; 2 tablespoons of lemon juice; 5 carrots (peeled and sliced); 4 stalks of celery (sliced); 1 medium-sized yellow onion (diced); ½ bunch of fresh parsley (chopped); 2 bay leaves; 1 teaspoon of minced garlic; 1 teaspoon of ground black pepper; 1 teaspoon of dried thyme; 1 teaspoon of poultry seasoning; ½ teaspoon of dried oregano; ½ teaspoon of dried dill; ½ teaspoon of onion powder; ½ teaspoon of garlic powder; 1 cup of all-purpose flour; ¼ cup of grated Parmesan cheese; 1 tablespoon of baking powder; ½ teaspoon of dried rosemary; 3 tablespoons of shortening; ½ cup of milk (or as needed)

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Leftover Turkey Soup with Rosemary Parmesan Dumplings

Do you find yourself with a fridge full of leftover turkey after Thanksgiving? Don’t let it go to waste! With just a few simple ingredients, you can transform those leftovers into a comforting and delicious turkey soup. And to take it to the next level, we’ll show you how to make rosemary parmesan dumplings that will have your taste buds dancing. So let’s get started!

The Magic of Leftovers

Leftovers are like a blank canvas waiting to be transformed into something wonderful. They hold the memories of the meal that came before, and with a little creativity, they can become something even more delicious than the original dish. In the case of leftover turkey, soup is the perfect way to showcase its flavor and create a hearty and satisfying meal.

The Secret to Flavorful Soup

When making turkey soup, the key is to extract as much flavor as possible from the leftover turkey bones. This can be achieved by simmering them with aromatic vegetables like onions, carrots, and celery. As the soup cooks, the flavors meld together, creating a rich and savory broth that will make your taste buds sing.

Introducing the Rosemary Parmesan Dumplings

Now, let’s talk about the star of the show – the rosemary parmesan dumplings. These fluffy dumplings are the perfect addition to the turkey soup, adding a burst of flavor and texture. The combination of fragrant rosemary and tangy parmesan creates a dumpling that is both comforting and elevated. Imagine biting into a soft, pillowy dumpling that melts in your mouth and complements the savory soup. It’s pure bliss.

Leftover Turkey Soup with Rosemary Parmesan Dumplings Recipe

Now that we’ve set the stage, let’s jump into the recipe.

Ingredients:

Leftover turkey
Onion
Carrots
Celery
Chicken broth
All-purpose flour
Baking powder
Rosemary
Parmesan cheese
Salt and pepper

Instructions:

Start by making the turkey broth. Simmer the turkey bones with onion, carrots, and celery in a large pot.
Once the broth is ready, strain it and discard the bones and vegetables.
Return the strained broth to the pot and add in the leftover turkey meat.
In a separate bowl, mix together the flour, baking powder, rosemary, parmesan cheese, salt, and pepper.
Add the wet ingredients to the dry ingredients and stir until just combined.
Drop spoonfuls of the dumpling batter into the simmering soup.
Cover the pot and let the dumplings cook for about 15 minutes, or until they are cooked through.
Serve the soup hot, garnished with fresh herbs if desired.

And there you have it – a comforting and delicious leftover turkey soup with rosemary parmesan dumplings. Enjoy the flavors of Thanksgiving all over again in a new and exciting way. So don’t let those leftovers go to waste; instead, turn them into something truly special.

FAQs

1. Can I use chicken instead of turkey for the soup?

Absolutely! If you don’t have leftover turkey, you can use chicken instead. The flavors will still be delicious.

2. Can I freeze the soup?

Yes, this soup freezes well. Just make sure to let it cool completely before transferring it to freezer-safe containers.

3. Can I add other vegetables to the soup?

Of course! Feel free to add your favorite vegetables to the soup, such as peas, corn, or green beans. It’s a great way to use up any leftover veggies too.

4. Can I make the dumplings gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check the instructions on the package for any adjustments.

5. How long will the leftovers last in the fridge?

The leftovers will stay fresh in the fridge for about 3-4 days. Make sure to store them in airtight containers.

6. Can I use dried rosemary instead of fresh?

Yes, you can use dried rosemary if you don’t have fresh. Just remember to use a smaller amount, as dried herbs are more potent.

7. Can I add more cheese to the dumplings?

Absolutely! If you’re a cheese lover, feel free to add more parmesan to the dumpling batter. It will only enhance the flavor.

8. Can I make the dumplings ahead of time?

Yes, you can make the dumpling batter ahead of time and refrigerate it until you’re ready to use it. Just make sure to give it a good stir before dropping spoonfuls into the soup.

In conclusion, leftover turkey soup with rosemary parmesan dumplings is a delicious way to repurpose your Thanksgiving leftovers. It brings together the flavors of the holiday in a comforting and satisfying meal. So go ahead and give it a try – your taste buds will thank you!

Leftover Turkey Soup with Rosemary Parmesan Dumplings

Prep30 min

Total8 hr 30 min

Servings6

1 leftover turkey carcass
8 cups of chicken broth
4 cups of water
2 tablespoons of lemon juice
5 carrots (, peeled and sliced)
4 stalks of celery (, sliced)
1 medium-sized yellow onion (, diced)
½ bunch of fresh parsley (, chopped)
2 bay leaves
1 teaspoon of minced garlic
1 teaspoon of ground black pepper
1 teaspoon of dried thyme
1 teaspoon of poultry seasoning
½ teaspoon of dried oregano
½ teaspoon of dried dill
½ teaspoon of onion powder
½ teaspoon of garlic powder
1 cup of all-purpose flour
¼ cup of grated Parmesan cheese
1 tablespoon of baking powder
½ teaspoon of dried rosemary
3 tablespoons of shortening
½ cup of milk (, or as needed)

Place the turkey carcass in a large slow cooker and cover it with broth, water, and lemon juice.
Add carrots, celery, onion, parsley, bay leaves, garlic, pepper, thyme, poultry seasoning, oregano, dill, onion powder, and garlic powder to the slow cooker.
Cook on High for 4 hours.
Remove the carcass from the soup and separate the meat from the bones.
Return the meat to the slow cooker and discard the bones.
Continue cooking on High for an additional 4 hours.
Bring a pot of water to a boil 30 minutes before serving.
In a separate bowl, combine flour, Parmesan cheese, baking powder, and rosemary.
Cut in shortening until the mixture becomes crumbly.
Add enough milk to create a thick batter that pulls away from the sides of the bowl.
Drop rounded spoonfuls of the dumpling batter into the boiling water.
Reduce the heat to low and let the dumplings simmer, covered, for 5 minutes.
Serve the cooked dumplings on top of the turkey soup.
If desired, you can easily replace the turkey with chicken in this recipe.